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
servingservings
Ingredients
- 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
- 1 1 lime, the juicelimes, the juice
- salt and pepper
- 8 8 cherry tomatoes
- 25 oz. 700 g 1x1 inch pieces of salmon or white fish
- fresh parsley or fresh dill, finely chopped
Aioli
- 8 tbsp 8 tbsp mayonnaise
- 2 2 garlic clove, mincedgarlic cloves, minced
- 1 tbsp 1 tbsp fresh parsley, chopped
Instructions
- Fry onion, garlic, fennel and saffron on medium heat until the vegetables have softened a bit. Add the tomato paste.
- Cut the tomatoes in halves, add to the pot and fry for a few more minutes.
- 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.
- 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.
- 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!
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
Hi Ian!
Thank you! Fixed it now.