Fastandeasyfishsoupwithgarlicaioli Recipes

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GARLIC SEAFOOD SOUP



Garlic Seafood Soup image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 19

1 1/2 pounds mussels
1 1/2 pounds clams
1 1/2 pounds red snapper fillets (swordfish or any other firm white fish can be used)
1/2 cup extra-virgin olive oil
1/2 cup freshly grated ginger
1 cup finely minced garlic (about 2 heads)
1 cup finely minced sweet onion (about 2 small onions)
1 medium red bell pepper, finely diced
1 medium yellow bell pepper, finely diced
1 medium tomato, finely diced
1/2 to 1 cup clam broth
4 limes, 1 juiced and 3 cut into wedges for serving
3 tablespoons cilantro leaves, finely minced
1 1/2 teaspoons saffron threads
1 jalapeno or serrano pepper
1 very ripe banana, thinly sliced
2 cups light coconut milk
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

  • Debeard the mussels if needed. Scrub the clams; if they feel too gritty, soak them in very salty ice water to expel the grit. Cut the snapper into 2-inch pieces. Set seafood aside.
  • In a 12-inch nonstick skillet, heat 1/4 cup of olive oil over medium-high heat. Add ginger, half of the garlic, and the onion. When the mixture becomes fragrant, add the red and yellow bell pepper and the tomato and cook for 5 minutes. Turn heat to the lowest setting and cover.
  • In a 3-quart saucepan, heat the remaining olive oil over medium-high heat. When oil is hot, add remaining garlic, juice from 1 lime, clams, mussels and 1/2 cup clam broth. Cover pan and allow mixture to cook for 7 minutes. Uncover shellfish and discard any clams and mussels that have not opened. Add 1/2 of the cilantro, the saffron, snapper pieces, the jalapeno, banana, and the bell pepper mixture from the skillet. Stir to combine, making sure there is enough liquid, if not add more clam broth, then cover and cook for 6 to 8 minutes. (The banana will thicken the soup and will impart a sweet taste to counter the lime's sour taste. Banana should completely break down during the cooking). Add coconut milk and turn the heat off. Cover and reserve.
  • Uncover the soup, sprinkle with remaining cilantro. Portion into bowls (be sure to remove the jalapeno pepper) and serve with lots of crusty bread and the lime wedges.

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

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