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Ingredientes
- 1 quart Fish stock
- 2 Tbsp. Small-diced carrots
- 2 Tbsp. Small-diced leeks
- 2 Tbsp. Small-diced celery
- 1/4 c. Diced red skin potatoes
- 1 1/2 lb Boned fish fillets cut into 2" chunks (a mix such as haddock, cod flounder and sole)
- 1/2 c. Mayonnaise
- 3 x Garlic cloves smashed Salt to taste Freshly grnd black pepper to taste
- 4 lrg Croutons
Direcciones
- In a large soup pot, combine the fish stock, carrots, leeks, celery and potatoes. Bring to a boil and simmer for 5 min. Place the fish pcs into the broth, cover and simmer till the fish is just cooked, about 5 min. Meanwhile make the aioli. In a small bowl, combine the mayonnaise and garlic and season with salt and pepper. Place a crouton in the bottom of each serving bowl. Uncover the pot and using a slotted spoon, carefully remove the fish pcs and divide them among the four serving bowls. Bring the liquid back to a boil, then remove from the heat. While whisking the liquid, gradually add in the aioli. The mix will thicken slightly and take on a beautiful sheen. Taste and adjust the seasonings if necessary. Divide the liquid among the four bowls, making sure everyone gets sufficient vegetables.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 460g | |
| Recipe makes 4 servings | |
| Calories 424 | |
| Calories from Fat 256 | 60% |
| Total Fat 28.83g | 36% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 1066mg | 44% |
| Potassium 860mg | 25% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.33g | 0% |
| Protein 36.02g | 58% |
