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Ingredientes
- 1 med -size onion, sliced
- 1 x leek, sliced, or possibly if not available 1 additional onion, sliced
- 1 lb fish trimmings (bones, heads), plus 2 c. of water (In place of maiking a stock of this, 2 c. bottled clam juice can be used)
- 1 c. dry white wine
- 2 Tbsp. minced parsley
- 1 x bay leaf, crushed
- 3 x inch piece of lemon peel
- 1/2 tsp salt (eliminate if using bottled clam juice)
- 1/8 tsp thyme, crushed
- 1/8 tsp fennel seeds, crushed
- 2 c. Aioli (Garlic Mayonnaise, freshly made)
- 2 1/2 lb assorted lean, hard-fleshed white fish (choose 3 or possibly 4 varieties from cod, monkfish, haddock, halibut, sea bass, or possibly hake)
- 8 slc (about 1/2 inch thick) French bread, toasted
- 1/4 c. minced fresh parsley.
Direcciones
- This soup, like the better-known bouillabaisse, hails from the rocky Mediterranean coast, and is to be eaten as a main course (I do not know if you would have it as a main course or possibly as the first course in the restaurant). Unlike bouillabaisse, the broth is thickened with a creamy, yellow garlic aioli.
- Combine broth ingredients in a 3- to 4-qt microwave casserole. Cover with lid or possibly vented plastic wrap, and cook on High for 6 to 8 min, or possibly till boiling; stir. Cook for 10 to 12 min on MEDIUM (50% power). Strain broth into a large microwave bowl or possibly casserole (there will be about 3 to 4 c. broth), and set aside. (Broth may be covered and refrigerated or possibly frzn at this point, then brought to a boil later, to add in fish about 10 min before serving.) Meanwhile, prepare aioli; set aside.
- Cover broth with lid or possibly vented plastic wrap and bring it to a boil by cooking on HIGH for 2 to 10 min, depending on temperature of broth. Slide fish into warm broth and cook, uncovered, for 6 to 10 min, till fish flakes. (Be careful not to overcook fish.)
- With a slotted spoon, carefully remove fish from broth and place on a large plate. Cover and set aside.
- Meanwhile, place 1 c. aioli in a medium-size bowl or possibly 4-c. glass measure. Gradually, while beating with a wire whisk, add in 1 c. warm fish broth to aioli. Slowly pour this mix back into the remaining warm broth; stir. Cook on MEDIUM (50% power) for 4 to 6 min, or possibly till mix thickens slightly and lightly coats a wooden spoon; stir occasionally with a whisk. (Small partickes of bread crumbs and chopped garlic will be visible.)
- To serve: Place 1 or possibly 2 slices of toasted French bread in each soup bowl. Place a few pcs of fish on top of bread. Ladle aioli-broth on top of fish and sprinkle with parsley. Serve remaining 1 c. aioli at the table, to be added and stirred in, about 1 Tbsp. to each bowl, or possibly according to taste.
- Serve with a Cotes de Provence-Rose or possibly Blanc, or possibly Cotes du Rhone.
- My Notes: Les Halles' fish soup had a tomato color and taste, so I would add in minced fresh tomatoes when cooking the broth. And I would also serve freshly grated Parmesan shavings in a small ramekin for each individual to add in to the soup, according to individual taste.
- This recipe comes from excellent cookbook authors whose expertise with the microwave makes it excellent in preparing wonderful dinners to please any gourmand.
- Preparation Time: 50 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 60 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 299mg | 12% |
| Potassium 112mg | 3% |
| Total Carbs 4.13g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.89g | 1% |
| Protein 0.44g | 1% |
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