Saffron-flavored fish soup with aioli

Name: Saffron-flavored fish soup with aioli
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup mayonnaise; 4 garlic cloves, minced; 1 tbsp fresh parsley, chopped; 1 yellow onion, finely chopped; 1 fresh fennel bulb; 1/2 tbsp tomato paste; 1 pinch saffron; 2 cups water; 2 fish bouillon cubes; 1 1/4 cups sour cream; 2 tbsp lime juice; salt; 8 cherry tomatoes; 1 1/2 lbs salmon; pepper

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!

May 15 2016 recipe by , photo by in Recipes, Meal

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

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Instructions

Instructions are for 4 servings. Please modify as needed.

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!

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9 comments

1
Apicius
May 15 2016
Short ingredient list? Is this the cheeky and understated Swedish humour making its appearance?
2
Ian
September 7 2016
Quantity mistake. 700g is 1.5lbs not 1/2lb.

Reply: #3
3
Reply to comment #2 by Ian
Kristin Berglund Team Diet Doctor
September 12 2016

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

Hi Ian!

Thank you! Fixed it now.
4
LEE
August 8 2018
Might have to tell us if we need to cut fennel or put the whole bulb in

Reply: #5
5
Reply to comment #4 by LEE
Cheryl
July 26 2019
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
December 28 2019
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
January 10
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
August 4
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
Reply to comment #8 by Crissy
Kerry Merritt Team Diet Doctor
August 4

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!

Saffron-flavored fish soup with aioli

Saffron-flavored fish soup with aioli

Ingredients

Instructions

Tip!

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