Fish Soup with Lemon Aioli
Dive into a bowl of comforting and flavor-packed **Fish Soup with Lemon Aioli**, a Mediterranean-inspired dish that’s as hearty as it is refined. This vibrant soup combines tender white fish fillets, garden-fresh vegetables, and aromatic herbs in a rich, savory broth made with fish stock and a splash of white wine. What sets this recipe apart is the luxurious lemon aioli—a tangy, garlicky topping whisked to creamy perfection—that adds a burst of brightness to every spoonful. Ready in just over an hour, this dish is perfect for cozy weeknight dinners or impressing guests with its elegant presentation. Serve it with crusty bread to soak up every last drop of this irresistible seafood delight. Keywords: fish soup, lemon aioli, Mediterranean fish soup, seafood recipes, flavorful soup recipes.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large (diced) yellow onion
- 3 minced garlic cloves
- 2 chopped celery stalks
- 1 large (diced) carrot
- 2 medium (peeled and cubed) potatoes
- 2 large (diced) tomatoes
- 6 cups fish stock
- 1.5 pounds (cut into 2-inch pieces) white fish fillets (such as cod or haddock)
- 1 cup white wine
- 1 teaspoon (chopped) fresh thyme
- 1 whole bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 large egg yolk
- 1 small (grated) garlic clove
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 0.5 cup neutral oil (such as sunflower or canola oil)
- 0.25 cup (chopped, for garnish) parsley
Instructions
Heat the olive oil in a large soup pot over medium heat. Add the diced onion, minced garlic, celery, and carrot. Sauté for 5-7 minutes until the vegetables are soft and fragrant.
Add the potatoes and diced tomatoes to the pot. Stir to combine, then pour in the fish stock and white wine. Add the fresh thyme, bay leaf, salt, and black pepper. Bring the soup to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are tender.
Add the fish pieces to the pot, making sure they are submerged in the broth. Simmer gently for 8–10 minutes, or until the fish is opaque and cooked through. Remove the bay leaf before serving.
While the soup is cooking, make the lemon aioli. In a small bowl, whisk together the egg yolk, grated garlic, lemon zest, and lemon juice. Slowly drizzle in the neutral oil while whisking continuously, forming a creamy, thick sauce. Season with a pinch of salt and set aside.
Ladle the hot fish soup into bowls. Add a dollop of lemon aioli on top of each serving, then garnish with chopped parsley.
Serve immediately with crusty bread on the side for dipping.
Nutrition Facts
Calories |
3071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.5 g | 229% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 6858 mg | 298% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 33.4 g | ||
| Protein | 187.5 g | 375% | |
| Vitamin D | 34.5 mcg | 172% | |
| Calcium | 622 mg | 48% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 7140 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
