Best 8 Fish Soup With Lemon Aioli Recipes

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Indulge in a culinary journey with our delectable Fish Soup with Lemon Aioli, a tantalizing symphony of flavors that will captivate your taste buds. This classic dish combines the richness of seafood with a zesty, tangy sauce, making it a perfect choice for any seafood enthusiast. Whether you prefer a traditional approach or a modern twist, we've got you covered with a range of recipes that cater to every palate. From the classic French bouillabaisse to a spicy Thai fish soup, our collection offers a diverse selection of flavors and techniques that will inspire your inner chef. Dive into the depths of seafood delights and embark on a culinary adventure with our Fish Soup with Lemon Aioli extravaganza.

Let's cook with our recipes!

BOURRIDE WITH LEMON AïOLI



Bourride with Lemon Aïoli image

Categories     Soup/Stew     Fish     Appetizer     Lemon     Halibut     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 13

Lemon Aioli
1/4 cup fresh lemon juice
1/2 teaspoon (generous) saffron threads, crushed
1/4 cup extra-virgin olive oil
5 cups chopped leeks (white and pale green parts only; about 4 large)
2 large fennel bulbs, trimmed, diced
2 large carrots, peeled, diced
4 Turkish bay leaves
3 tablespoons 1 X 1/16-inch strips orange peel (orange part only)
5 1/2 cups bottled clam juice or fish stock
4 pounds halibut fillets, cut into 2-inch chunks
4 large egg yolks
Fresh chervil sprigs (optional)

Steps:

  • Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli. Mix lemon juice and saffron in small bowl; set aside.
  • Heat oil in large pot over medium heat. Add leeks, fennel, and carrots; sauté 10 minutes. Stir in bay leaves and orange peel, then clam juice and lemon-saffron mixture. Bring to boil over medium-high heat. Add fish; reduce heat to medium. Simmer until fish is opaque in center, occasionally spooning liquid over fish to submerge if necessary, about 8 minutes. Using slotted spoon, transfer fish to large bowl; cover.
  • Boil liquid in pot 10 minutes to reduce slightly. Whisk 1/2 cup reduced liquid into bowl with 1 1/3 cups aioli, then whisk in egg yolks. Return yolk-aioli mixture to remaining liquid in pot. Using wooden spoon, stir constantly over medium-low heat until sauce thickens slightly, about 7 minutes (do not boil). Remove from heat. Season with salt and pepper. Stir fish and any accumulated juices into hot sauce in pot; let stand until fish is heated through, about 5 minutes.
  • Divide bourride among 8 shallow bowls. Garnish with chervil sprigs, if desired. Serve remaining aioli alongside.

FISH SOUP WITH LEMON AIOLI



Fish Soup with Lemon Aioli image

This one-pot meal is inspired by the Provencal fish stew, bouillabaisse, and makes a lovely Sunday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, finely chopped
2 baking potatoes, (8 ounces each), peeled and cut into 1/2-inch cubes
1 small bulb fennel, (about 10 ounces with stalks), trimmed, halved lengthwise, cored, and cut into 1/2-inch dice, fronds reserved for garnish (optional)
Coarse salt and ground pepper
1 cup dry white wine
1 bottle (8 ounces) clam juice
4 large egg yolks
1 pound skinless cod fillet, or other white fish, cut into 1 1/2-inch chunks
4 thick slices crusty bread, lightly toasted, for serving
Lemon Aioli, for serving

Steps:

  • In a large saucepan, heat oil over medium. Add onion, potatoes, and fennel; season with salt and pepper. Cook, stirring frequently, until onion has softened, about 10 minutes (do not allow vegetables to brown).
  • Add wine, increase heat to medium-high, and cook until liquid has nearly evaporated, 5 to 7 minutes.
  • Add clam juice and 3 cups water. Bring to a boil, then reduce to a simmer; cook until potatoes are tender, 10 to 12 minutes.
  • In a small bowl, whisk egg yolks. Whisking constantly, gradually ladle about 1 cup of hot liquid from saucepan into yolks; add mixture to pan. Add fish, and simmer gently until fish is opaque and soup is slightly thickened (do not boil), 4 to 5 minutes. Season with salt and pepper.
  • Ladle soup into serving bowls; garnish with fennel fronds, if desired. Spread toasted bread with Lemon Aioli, and serve alongside soup.

Nutrition Facts : Calories 485 g, Fat 13 g, Protein 30 g, SaturatedFat 2 g

TINA'S FISH STEW WITH LEMON AIOLI



Tina's Fish Stew with Lemon Aioli image

I love chowders, soups and stews. I always have fish in the freezer and usually the only thing I need to buy is a fennel bulb. This goes to gether quickly and is great for all those cool nights.

Provided by Tina Swain

Categories     Chowders

Number Of Ingredients 17

2 Tbsp olive oil
1 medium onion minced
3 baking potatoes
1 medium sized fennel bulb
1 c dry white wine or dry vermouth
1 Tbsp clam base
2 Tbsp flour
1 lb white fish fillets (i use talapia)
5 c water divided
LEMON AIOLI
4-6 slices toasted rustic bread
1/2 c mayonaisse
1 tsp lemon zest
2 Tbsp lemon juice
1 tsp dijon mustard
1 clove garlic, pressed or minced
salt and pepper

Steps:

  • 1. Trim top off fennel and reserve for garnish. Cut Potatoes and fennel in 3/4 in dice. Heat oil in pot. Saute onion, fennel and potato about 10 minutes. Do not brown. Add wine, cover and simmer until reduced about 10 minutes more.
  • 2. Add clam base (I use Better Than Boullion Clam Base) and 4 1/2 cups water. Cover and cook until veggies are tender.
  • 3. Wisk flour with the remaining 1/2 cup water and add to pot. Cook until thickened. Add fish cubes and cook an additional 5 minutes more. Taste and adjust seasoning with salt and pepper.
  • 4. Meanwhile toast the bread slices. Mix the mayo, zest, juice, Dijon mustard and garlic. Taste and add salt and pepper as needed. Spread on toasts and serve with stew. Garnish stew with reserved fennel fronds.

BOURRIDE SèTOISE - PROVENCE FISH SOUP WITH AïOLI



Bourride Sètoise - Provence Fish Soup With Aïoli image

Bourride is a classic Mediterranean fish stew or soup, which is much less complicated and expensive to make than bouillabaisse. There are various local variations, this version originates from Sète, where they make it with monkfish & no other type of fish is added; however, in Marseille they use a mixture of any firm white fish. Some people serve the broth on its own, followed by the fish and vegetables with boiled potatoes and aïoli. Another way of serving it is to put slices of French bread in bowls and pour the soup over them. However, this version is slightly more restrained and elegant! There is a local myth that says, when the Greek gods got bored with Olympus they came to Marseille to eat bourride, this being the only food that was fit for the gods! Don't be put off by the amount of garlic that goes into it, the soup itself tastes creamy rather than garlicky, and it's up to you how much aïoli you spread on your bread! This is a much adapted recipe taken from one of my favourite French cookbooks, "La Cuisine du Sud - Poissons et Fruits de Mer" This quantity serves 6-8 people, with copious amounts of French bread & aïoli.....oh yes, don't forget the Pastis too!

Provided by French Tart

Categories     Chowders

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 kg monkfish or 1 1/2 kg other firm white fish fillets
1/2 liter olive oil, approx
3 tomatoes, chopped roughly
2 onions, chopped roughly
13 garlic cloves, peeled & diced
1 sprig thyme
1 orange, zest of, grated
1/2 teaspoon saffron
2 glasses white wine
1/2 lemon, juice of
3 egg yolks
salt and black pepper

Steps:

  • In a large pan bring to the boil the roughly chopped tomatoes and onions, 5 cloves of garlic, the thyme, saffron & orange zest.
  • Add 2 tablespoons of the olive oil & one glass of white wine plus 1 litre of water.
  • Simmer for 20 minutes.
  • Meanwhile, pound the remaining garlic to a puree in a pestle and mortar (or liquidise it if you are feeling lazy).
  • Blend in 2 egg yolks and add salt and pepper.
  • Gradually beat in the remaining olive oil in a thin stream, using a whisk, until you feel the aioli is thick enough.
  • Add lemon juice to taste and leave on one side. (Reward yourself for your efforts by drinking the other glass of wine!).
  • Cut the skinned and boned fish into 1" chunks and add it to the saucepan.
  • Poach for 15 minutes.
  • Then remove the fish with a draining spoon and keep warm.
  • Sieve the stock and discard the *vegetables.
  • Return the stock to the pan and reheat gently.
  • Take about half of the aioli and beat the remaining egg yolk into it. Then slowly pour the warmed stock onto it, stirring constantly.
  • Return this mixture to the pan and heat gently, stirring all the time, until it thickens slightly.
  • It should be like rather thin custard. Don't let it boil, or it will curdle.
  • Divide the cooked fish between serving bowls and pour the soup over it.
  • Serve with thin slices of toasted French bread and the remaining aioli.
  • NOTE: I serve the *vegetables - tomatoes, onions & garlic on the side as an extra vegetable.

Nutrition Facts : Calories 965.5, Fat 82.3, SaturatedFat 12.2, Cholesterol 145.5, Sodium 58.4, Carbohydrate 9.8, Fiber 1.5, Sugar 3.9, Protein 38.8

CRUNCHY PANKO FISH STICKS WITH QUICK LEMON-HERB AIOLI



Crunchy Panko Fish Sticks with Quick Lemon-Herb Aioli image

Homemade fish sticks taste delicious dipped in a Greek yogurt-based lemon-herb aioli.

Provided by By Cindy Rahe

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 16

1/4 cup mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh dill weed
1 teaspoon grated lemon peel
2 teaspoons fresh lemon juice
1 clove garlic, finely chopped
1/2 cup Gold Medal™ all-purpose flour
Salt and pepper
Paprika
1 egg
1/4 cup milk
Several dashes hot sauce
1 1/2 cups Progresso™ panko crispy bread crumbs
1 lb cod fillets, cut into sticks
Canola oil for frying

Steps:

  • In small bowl, stir together Lemon-Herb Aioli ingredients. Cover with plastic wrap; refrigerate until ready to serve.
  • Gather 3 wide, shallow dishes. In first dish, stir together flour, dash salt, dash pepper and dash paprika. In second dish, beat egg, milk and hot sauce with whisk. In last dish, stir together bread crumbs, dash salt, dash pepper and dash paprika.
  • Coat fish sticks with seasoned flour, dip into egg mixture to coat, and then bread crumb mixture, pressing bread crumbs into fish if needed. Place on plate; repeat with remaining fish until all are coated.
  • Heat 10-inch cast-iron or nonstick skillet over medium-high heat. Fill skillet with 1/4 to 1/2 inch of oil (enough to reach halfway up sides of fish pieces). Once oil is hot, fry fish sticks in batches, a few minutes on each side, until golden brown, crisp and fish feels firm. Drain on paper towel-lined plate. Repeat with remaining fish. Serve with aioli and if desired, lemon wedges.

Nutrition Facts : Calories 490, Carbohydrate 44 g, Cholesterol 105 mg, Fat 2, Fiber 0 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 3 g, TransFat 0 g

LEMON AIOLI



Lemon Aioli image

Serve with any seafood. It's simply an amazing dipping sauce.

Provided by Christina Tabaretti

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 8

Number Of Ingredients 9

½ cup sour cream
½ cup mayonnaise
1 lemon, zested and juiced, or to taste
1 tablespoon olive oil
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
1 clove garlic, minced
¼ teaspoon dry mustard
salt and ground black pepper to taste

Steps:

  • Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a bowl; mix until smooth.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 15.7 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 105.9 mg, Sugar 0.2 g

FAST AND EASY FISH SOUP WITH GARLIC AIOLI



Fast and Easy Fish Soup With Garlic Aioli image

A very easy and basic fish soup with a spicy and creamy aioli sauce. Hearty and warming. Handed down and passed around for generations. Origin unknown but probably English.

Provided by Rich Eyre

Categories     Halibut

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 lb red snapper or 1 lb halibut steaks, cut into 1 inch cubes
4 tablespoons butter (Olive Oil OK)
1 large onion, chopped
1 green pepper, chopped
3 garlic cloves, minced
fresh oregano
fresh thyme
1 (15 ounce) can stewed tomatoes
3 (15 ounce) cans chicken broth (veg will do)
8 ounces clam juice
4 red potatoes (optional)
sourdough bread (rolls or baguette)
white wine
1 cup mayonnaise
2 garlic cloves (to taste)
lemon juice
cayenne pepper (to taste)

Steps:

  • This is a very basic recipe, it encourages experimentation with additional ingredients.
  • In Large Saucepan saute butter, pepper, onion, and garlic until onion is translucent.
  • Add Chicken broth, tomatoes and clam juice, and potatoes if necessary, bring to boil; reduce heat to simmer.
  • Add fresh herbs, splash of wine, salt and pepper to taste and let simmer for 3 minutes (or until potatoes are tender) stirring occasionally.
  • Add fish and cook for 5-7 minutes or until fish is cooked.
  • While fish is cooking in soup, make the aioli.
  • In small bowl mix, mayo, garlic, lemon juice and cayenne.
  • Put on the table.
  • Serve soup in large bowls with plenty of sourdough and dollop of aioli.

Nutrition Facts : Calories 333.2, Fat 14.7, SaturatedFat 8.1, Cholesterol 79.3, Sodium 1674.4, Carbohydrate 20.8, Fiber 2.6, Sugar 9.3, Protein 29.5

FISH SOUP WITH AïOLI CROUTONS



Fish Soup with Aïoli Croutons image

Categories     Soup/Stew     Fish     Garlic     Tomato     Mayonnaise     Fennel     Leek     Carrot     White Wine     Winter     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 20

3/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
2 garlic cloves, minced
3/4 teaspoon hot pepper sauce
6 tablespoons olive oil
4 leeks (white and pale green parts only), sliced
2 carrots, cut into 1/2-inch pieces
1 fennel bulb, cut into 1/2-inch pieces
2 shallots, chopped
6 large garlic cloves, chopped
2 plum tomatoes, coarsely chopped
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1/4 teaspoon saffron threads
1 1/2 cups dry white wine
5 cups (or more) chicken stock or canned low-salt chicken broth
3 pounds assorted fish fillets (such as sea bass, snapper, and orange roughy), cut into 2-inch pieces
1 French bread baguette, cut into 1/3-inch-thick slices, toasted
Chopped fresh parsley

Steps:

  • Whisk first 5 ingredients and 3 tablespoons oil in small bowl to blend. Season to taste with salt and pepper. (Aioli can be made 1 day ahead. Cover and refrigerate.)
  • Heat remaining 3 tablespoons oil in heavy large pot over medium heat. Add leeks, carrots, fennel, and shallots; sauté until golden brown, about 15 minutes. Add garlic and sauté 2 minutes. Mix in tomatoes, tomato paste, thyme, and saffron. Add wine and boil 5 minutes. Add 5 cups stock and bring to boil. Reduce heat and simmer 15 minutes to blend flavors. Add fish and simmer until fish is cooked through, about 5 minutes. Cool slightly.
  • Working in batches, puree soup in blender. Working in batches, strain soup through coarse sieve set over large bowl, pressing firmly to force as much of solids as possible through sieve. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  • Spread enough aioli over each toast to cover. Bring soup to simmer, thinning with more stock, if desired. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with parsley and serve.

Tips:

  • Use a variety of fish: Use a mix of firm and flaky fish for a more flavorful soup. Good options include cod, halibut, salmon, and tilapia.
  • Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Overcooked fish will be tough and dry.
  • Make sure the soup is seasoned well: Taste the soup as you go and adjust the seasonings as needed. A good fish soup should have a balance of flavors, including salt, pepper, acidity, and sweetness.
  • Serve the soup with a variety of toppings: Lemon aioli, croutons, and fresh herbs are all great options. You can also serve the soup with a side of bread or rice.

Conclusion:

Fish soup is a delicious and healthy meal that is perfect for a weeknight dinner or a special occasion. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying soup that the whole family will enjoy. So next time you're looking for a new recipe to try, give this fish soup with lemon aioli a try. You won't be disappointed.

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