Fisherman's soup with saffron aioli

Name: Fisherman's soup with saffron aioli - Tudorita L.
Ingredients: For the soup: 4 green onions; 1 bulb of fennel; 1/3 fresh chili; 3; 4 anchovies; 3 tablespoons of olive oil; 2 cloves of garlic; 1/2 cup of white wine; 700 ml of passata; 100 ml of hot water; 6 fresh mussels; 6 fresh shrimp; 300 grams of monkfish fillet (cut into suitable pieces); 2 sea bass fillets; cut into suitable pieces; 1 handful of fresh basil leaves. For the aioli: 1 clove of garlic; salt; a few strands of saffron; juice from 1/4 lemon; 3 tablespoons of yogurt. For serving: garlic bread.

Jamie Oliver - Fisherman's soup with saffron aioli by Tudorita L. - Recipia

Seafood soup with saffron aioli is quick to make but requires a few ingredients with strong flavors: anchovies, white wine, passata, fish, and seafood. It takes about 15 minutes to get to the table, and the garlic and saffron yogurt sauce can be prepared in the meantime without cooking. It's important to check the mussels after cooking: those that remain closed should not be consumed. QUICK INFO Total time: approximately 15 minutes Preparation time: included in the total time; not specified separately Cooking time: 8 minutes for the soup after adding the fish and seafood Servings: unspecified in the original recipe Difficulty: easy Recipe type: quick seafood soup, suitable for lunch or dinner INGREDIENTS For the soup 4 green onions, sliced 1 bulb of fennel, sliced 1/3 of a fresh chili, sliced 3-4 anchovy fillets 3 tablespoons of olive oil 2 garlic cloves, crushed 1/2 cup of white wine 700 ml passata 100 ml hot water 6 fresh mussels 6 fresh shrimp 300 g monkfish, cut into bite-sized pieces In Romanian, monkfish is also known as fisherman fish or anglerfish. You can use the original name if you find it that way at the fish market. 2 sea bass fillets, cut into bite-sized pieces A handful of fresh basil leaves For the aioli 1 garlic clove salt a few strands of saffron juice from 1/4 lemon 3 tablespoons of yogurt For serving garlic bread METHOD 1. Prepare the ingredients before you start Slice the green onion, fennel, and chili. Cut the monkfish and sea bass fillets into bite-sized pieces for spooning. Crush the garlic and have the mussels and shrimp at hand. The soup cooks quickly, so it's easier to have everything ready from the beginning. 2. Sauté the vegetables Heat the olive oil in a pan and add the green onion, fennel, and chili. Add the anchovy fillets and sauté for a few minutes. The anchovies will break down in the oil and give the base a more intense flavor without overpowering the soup. Season with salt and pepper. Keep in mind that the anchovies are already salty, so it's better to add salt sparingly. 3. Build the soup base Add the two crushed garlic cloves, white wine, passata, and hot water. Stir and let the liquid warm up. 4. Cook the fish and seafood Add the mussels, monkfish, sea bass pieces, shrimp, and basil leaves to the pan. Cover the pan and let the soup simmer on low heat for 8 minutes. After this time, check the mussels. Those that have opened can be consumed, while those that remain closed should be discarded. Do not force them open or serve them. 5. Prepare the saffron aioli In a mortar, crush the garlic clove with a little salt. Add the saffron strands and lemon juice, then mix until you get a smooth paste. Incorporate the yogurt and continue mixing until it takes on a bright yellow color. The aioli remains cold and is added at the end, directly in the bowl. 6. Serve the soup Place the pieces of fish, mussels, and shrimp in bowls. Pour the tomato soup over them, then add the saffron aioli. Sprinkle with fennel leaves and serve immediately while the soup is hot. Serve the garlic bread on the side. WHY I MAKE THIS RECIPE OFTEN I love it because the base is built in the same pan, and it doesn't require a long simmering time. The anchovies, wine, passata, and fennel provide enough flavor, and the fish and seafood cook in just a few minutes. It's also a flexible recipe. The types of fish can vary depending on what you find, without needing to change the rest of the preparation. The yogurt aioli adds garlic, acidity, and a creamy texture, but it is prepared separately and very quickly. TIPS AND VARIATIONS Tips Prepare all the ingredients before you put the pan on the heat. The 8 minutes of cooking start after you add the fish and seafood, and the soup does not need a long boil. Cut the pieces of fish to approximately the same size. This way, they will cook more evenly during the short time indicated in the recipe. Do not boil the soup on high heat after adding the fish. Low heat and a lid help the ingredients cook without the fish pieces breaking apart too quickly. Add salt gradually. Anchovies and mussels can already contribute to the salty flavor of the soup. The aioli should be mixed until the yogurt takes on a uniform yellow hue. If there are visible strands of saffron, it's not a problem, but the garlic paste should be well incorporated. Substitutions Monkfish can be substituted with another type of fish, as the recipe allows for different varieties based on preferences. You can also modify the fish combination while keeping the pieces suitable for quick cooking soup. Sea bass can be changed for another fish fillet if available. It's important that the fish is cut into large enough pieces so that it doesn't break completely during cooking. Variations The amount of chili can be adjusted to taste. If you prefer a less spicy soup, use less than the amount indicated in the recipe. For a milder garlic flavor in the aioli, you can use the same amount and crush it very finely so that it distributes evenly in the yogurt. If you can't find all types of fish, maintain the general ratio of soup, fish, and seafood, and use the types you have available. The recipe does not depend on a single fish species. Serving ideas Serve the soup immediately in deep bowls, with garlic bread on the side. The bread can be used to scoop up any leftover soup in the bowl. Add the aioli directly before serving, not in the pan. This way, it remains visible and retains its texture of yogurt mixed with garlic, lemon, and saffron. Sprinkle fennel leaves at the end, as indicated in the recipe. They complement the flavor of the fennel used in the soup base. FREQUENTLY ASKED QUESTIONS 1. What do I do if a mussel remains closed after cooking? A mussel that did not open after 8 minutes of cooking should not be consumed. It should be discarded and not forced open to be placed in the bowl. 2. Can I use another fish instead of monkfish? Yes. The recipe specifies that the types of fish can vary based on preferences. Monkfish, also known as fisherman fish or anglerfish, can be replaced with another suitable fillet for quick cooking. 3. When is the saffron aioli added? The aioli is prepared separately and added at the end, directly in the bowl, after you have placed the fish, mussels, shrimp, and soup. 4. Can I mix the aioli into the entire soup? The recipe indicates adding the aioli to the bowls, not in the pan. It is better to follow this step so that the sauce remains creamy and can be distributed according to preference. 5. How long does the soup cook after I add the fish and seafood? Cover the pan and let it simmer on low heat for 8 minutes. A longer time is not indicated in the original recipe. NUTRITIONAL VALUES The values are estimated and depend on the weight of the sea bass fillets, the type of yogurt used, the exact amount of wine left in the soup, and the bread served alongside. For the entire amount of soup and aioli, without the garlic bread, the estimate is approximately: Calories: 1,300-1,500 kcal Protein: 120-135 g Fat: 50-65 g Carbohydrates: 50-65 g If you divide the dish into two servings, one serving would have approximately 650-750 kcal, 60-68 g of protein, 25-33 g of fat, and 25-33 g of carbohydrates, without the bread served separately. These values may not be exact as the amount of sea bass fillets and the size of the seafood are not specified. STORAGE AND REHEATING The soup is best served immediately while the fish and seafood are freshly cooked. If leftovers remain, store them in the refrigerator in a sealed container and consume them as soon as possible. Reheat only the amount you want to eat, on low heat. Avoid strong and prolonged boiling, as the fish pieces can break apart, and the shrimp can become tough. The aioli should be stored separately from the soup in the refrigerator and added to the bowl when serving. The garlic bread is best served fresh, not stored in the soup.