Low-carb seafood soup with garlic mayo
- 2 tbsp 2 tbsp olive oil
- 1 (4 oz.) 1 (110 g) white onion, choppedwhite onions, chopped
- 2 2 garlic clove, crushedgarlic cloves, crushed
- 6 cups 1.4 liters fish broth
- 1 cup 240 ml white wine
- 1 1 bay leafbay leaves
- 3 (12 oz.) 3 (350 g) tomato, skinned, de-seeded, and choppedtomatoes, skinned, de-seeded, and chopped
- 1 tsp 1 tsp salt
- 9 oz. 250 g
- 20 (2¼ oz.) 20 (65 g) shrimp
- 16 16 fresh mussels
- 8 8 scallopscallops
- 1⁄3 oz. 10 g fresh thyme, to decorate
- ½ ½ lime, sliced, to decoratelimes, sliced, to decorate
- 1 1 eggeggs
- 1 1 garlic clovegarlic cloves
- ½ ½ lemon, the juicelemons, the juice
- ¼ tsp ¼ tsp salt
- 1 cup 240 ml light olive oil
- Warm the olive oil in a large soup pot over medium heat. Add the onions and cook until translucent. Add the crushed garlic and, stirring frequently, cook until lightly golden.
- Add the fish broth, white wine, bay leaf, tomatoes and salt. Increase heat to high. Once boiling, reduce to medium low and simmer partially covered for about 25 minutes.
- Lastly, add the fish fillets, shrimp, mussels and scallops and simmer for about two to three minutes until the mussels have opened and the fish and scallops have turned opaque.
- Before serving, decorate the soup with the fresh thyme and lime slices.
- Place the egg, garlic clove, lemon juice and salt in a tall narrow bowl or container. Using an immersion blender, blend until you have a white-ish mixture.
- While blending, add the light olive oil slowly in a thin stream. As the mixture thickens, move the blender up and down slowly until the mayonnaise has reached a thick, creamy consistency.
- Place a dollop of the garlic mayonnaise in the center of the seafood soup.
If you are cooking for guests or it's a busy week-night, you can have the base of the soup and the garlic mayonnaise ready ahead of time. Then, add the fish and seafood just a few minutes before serving so that they taste fresh and do not get overcooked.