🍽️ Creamy Fish Soup with Leek and Homemade Aioli

Name: Creamy Fish Soup with Leek and Homemade Aioli
Total time: 30 min
Yield: 4 servings
Ingredients: 10 garlic cloves; 1 egg yolk; 1 tsp lemon juice; 250 ml olive oil; salt; pepper (from the mill); 1 bunch soup greens (approx. 400 g); 1 onion; 1 garlic clove; 1 celery stalk; 4 tbsp olive oil; 700 ml white wine; 2 bay leaves; 5 juniper berries; 2 star anise; 500 g sea bass; 500 g salmon fillet; 2 stalks leek; 1 bunch small carrots (with greens)

1220 kcal · 30 min · 4 servings

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Ingredients

10 garlic cloves
1 egg yolk
1 tsp lemon juice
250 ml olive oil
salt
pepper (from the mill)
1 bunch soup greens (approx. 400 g)
1 onion
1 garlic clove
1 celery stalk
4 tbsp olive oil
700 ml white wine
2 bay leaves
5 juniper berries
2 star anise
500 g sea bass
500 g salmon fillet
2 stalks leek
1 bunch small carrots (with greens)

Instructions

1. Peel the garlic cloves and chop them very finely.
2. Whisk the egg yolk with the lemon juice.
3. Add the garlic mixture and the egg yolk mixture to the mixing cup of the hand blender.
4. Turn on the hand blender and add the olive oil slowly and drop by drop until the aioli is creamy.
5. Season the aioli with salt and pepper.
6. Set the aioli aside and keep it cool until serving.
7. Wash the soup vegetables and cut them into small pieces.
8. Peel the onion and garlic and dice them.
9. Wash the celery and chop it finely.
10. Heat the olive oil in a large pot.
11. Sauté the prepared vegetables, onion, and garlic in the pot.
12. Deglaze the vegetables with the white wine.
13. Add 1 liter of water and bring the mixture to a boil.
14. Add the bay leaves, juniper berries, and anise to the soup.
15. Let the soup simmer for about 30 minutes over low heat.
16. Season the broth with salt and pepper.
17. Rinse the fish under running water.
18. Pat the fish dry with kitchen paper.
19. Cut the fish into bite-sized pieces.
20. Wash the leek and slice it into thin rounds.
21. Peel the carrots so that a little green remains on the root.
22. Strain the broth through a fine sieve into a clean pot.
23. Add the leek and carrots to the strained broth.
24. Let the vegetables cook in the broth for about 10 minutes.
25. Add the fish pieces to the soup.
26. Let the fish cook in the soup for another 5 minutes.
27. Divide the hot soup among soup bowls.
28. Serve the soup together with the prepared aioli.

Nutrition per serving

kcal: 1220
Protein: 58 g · Fett/Fat: 85 g · Carbs: 27 g