Description: A fish soup suitable anywhere, a warm delight that can be a feast dinner or a fast dinner a Wednesday evening. This is an easy recipe by the fact that one can use nearly any seafood for it. Is best served hot with toasted white bread and Alilo.
Submitted by: Sirthien on 2004-10-13 05:49:39
Serves: 4-6 persons
Prep Time: 20 minutes
Difficulty: Easy
Ingredients
2 large onionsHalf a fennel
Some oil (olive is preferred)
Two cans of crushed tomatoes (or if you do them yourself, five to eight tomatoes with half a cup of water)
White wine about 5 decilitres (a very calm wine)
A cube of fish stock
200 grams of three kinds of fish (freshwater, saltwater mix it)
Spiced with black pepper and salt
Alilo- the simpletons Aioli
An easy garlic sauce which only takes ten minutes to make
¾ Fresh yoghurt
¼ mayonnaise
Mix the yoghurt and mayonnaise add two cloves (or after you own taste) of pressed garlic.
Fits with nearly anything according to myself…
Instructions
Chop the onions and fennel so they are in half an inch size, put them into your pot (which you already have warmed the oil so it will sizzle). Stir until the onion is translucent, and then add the tomatoes. The white wine is added to give the soup some extra character (and volume).I usually use salmon, perch and crebs, but it only depends on the fact that it’s rather easy to come by here in Sweden, I even used shark once, but I can’t recommend that though…
Spice to your own delight.