Saffron fish soup with aioli
- 2 tbsp 2 tbsp olive oil
- 1 (4 oz.) 1 (110 g) , finely chopped, finely chopped
- 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
- 1 1 fresh fennel bulb, chopped
- ½ tbsp ½ tbsp
- 8 (5 oz.) 8 (140 g) cherry tomatoes
- 1 pinch 1 pinch saffron
- 2 cups 475 ml water
- 2 2 fish bouillon cubefish bouillon cubes
- 1¼ cups 300 ml or
- 2 tbsp 2 tbsp lime juice
- salt and pepper
- 1½ lbs 650 g salmon, boneless filletsalmon, boneless fillets or , cut into 1x1" (2.5 cm) pieces, cut into 1x1" (2.5 cm) pieces
- fresh parsley or fresh dill, finely chopped
- ½ cup 120 ml mayonnaise
- 2 2 garlic clove, mincedgarlic cloves, minced
- 1 tbsp 1 tbsp fresh parsley, chopped
- Fry onion, garlic, fennel, and saffron in olive oil 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.
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!
Make the soup even more appetizing by topping it with some shrimps right before serving.