Saffron-flavored fish soup with aioli

Saffron-flavored fish soup with aioli

This light and flavorful soup is deliciousness defined. Fennel and saffron make the base for this scrumptious meal – and the aioli provides a kiss of creaminess. Hello, gorgeous!

Saffron-flavored fish soup with aioli

This light and flavorful soup is deliciousness defined. Fennel and saffron make the base for this scrumptious meal – and the aioli provides a kiss of creaminess. Hello, gorgeous!
USMetric
4 servingservings

Ingredients

Aioli
  • ½ cup 125 ml mayonnaise
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 1 tbsp 1 tbsp fresh parsley, chopped
  • 1 1 yellow onion, finely choppedyellow onions, finely chopped
  • 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
  • 1 1 fresh fennel bulb
  • ½ tbsp ½ tbsp tomato paste
  • 1 pinch 1 pinch saffron
  • 2 cups 475 ml water
  • 2 2 fish bouillon cubefish bouillon cubes
  • 1¼ cups 300 ml sour cream
  • 2 tbsp 2 tbsp lime juice
  • salt and pepper
  • 8 8 cherry tomatoes
  • 1½ lbs 650 g salmon or white fish, cut into 1x1 inch pieces
  • fresh parsley or fresh dill, finely chopped

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Fry onion, garlic, fennel and saffron on medium heat until the vegetables have softened a bit. Add the tomato paste.
  2. Cut the tomatoes in halves, add to the pot and fry for a few more minutes.
  3. Add water and crumbled bouillon cubes. Bring to a boil and let simmer on low heat for 5-10 minutes. Salt and pepper to taste.
  4. Add sour cream and lime juice and bring to a boil. When the soup is hot again, carefully add the fish and let simmer on low heat for 5-10 minutes until the fish is cooked.
  5. Mix together mayonnaise, garlic and parsley to taste. Serve with the soup.

Tip!

If you don't want to make your own aioli, just use some non-flavored sour cream or herb butter. Sprinkle with extra parsley for an extra pop of color!

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9 comments

  1. Apicius
    Short ingredient list? Is this the cheeky and understated Swedish humour making its appearance?
  2. Ian
    Quantity mistake. 700g is 1.5lbs not 1/2lb.
    Reply: #3
  3. Kristin Berglund Team Diet Doctor

    Quantity mistake. 700g is 1.5lbs not 1/2lb.

    Hi Ian!

    Thank you! Fixed it now.

  4. LEE
    Might have to tell us if we need to cut fennel or put the whole bulb in
    Reply: #5
  5. Cheryl
    I'm guessing chopped. I can't see a full bulb in the bowl and it would take far longer for that to soften up whole.
  6. Christine King
    The sour cream curdled when added, as I suspected it would. The soup came out delish however, I added a few things, such as leeks, scallops, and shrimp and a spoonful of Ajvar at the point of adding tomato paste. I want to make it again, any ideas of how to avoid the sour cream curdle? It does not affect the taste but the look is a bit off-putting especially if serving to company, Thanks!
  7. Astrid Wenninger
    Hi Christine,
    a) when the soup is wwell cooked take it off the stove and let it cool down a bit, than add 2-3 tablespoons of soup to the sour cream and mix it in before you pour it into the soup
    b) use creme fraiche instead - it is more fatty but also more stable in hot dishes
    Bonne chance!
    Astrid
  8. Crissy
    My tweaks: I used fish stock instead of bouillon, used shrimp and lobster with the fish and used an herb butter instead of aioli (something about mayonnaise in my soup didn't sit right with me). This soup was very very good, thanks so much, I never eat enough good fish!
    Reply: #9
  9. Kerry Merritt Team Diet Doctor

    My tweaks: I used fish stock instead of bouillon, used shrimp and lobster with the fish and used an herb butter instead of aioli (something about mayonnaise in my soup didn't sit right with me). This soup was very very good, thanks so much, I never eat enough good fish!

    Thanks for sharing! Glad you enjoyed it!

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