Snapper and Tomato Soup with Duck-Egg Pasta and Roasted Garlic Aïoli

Name: Snapper and Tomato Soup with Duck-Egg Pasta and Roasted Garlic Aïoli
Cuisine: Australian
Ingredients: 1 brown onion, finely chopped; 30 ml olive oil; ½ small bulb fennel, finely chopped; 3 cloves garlic, finely chopped; 150 ml tomato purée; 10 tomatoes, roasted; 1 litre fish stock (made with snapper bones); 100 ml white wine; 1 litre fish stock (made with snapper bones); 1 teaspoon sea salt; 1 teaspoon black peppercorns, freshly ground; 300 g snapper fillet, skin on; 2 tablespoons diced tomato; 12 flat parsley leaves, finely shredded; 6 teaspoons Roasted Garlic Aïoli; 200 g plain flour; 50 g gluten flour; ½ teaspoon sea salt; 2 large duck eggs; 20 ml olive oil; rice flour

Preparation info

Serves
6

Difficulty
Medium

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

The success of this soup relies on using a good, clear, jellied snapper stock as a base. You need to procure a couple of fresh snapper heads to achieve the best results. Aïoli, by its very nature, lends itself to those flavours we associate with the Mediterranean. The Duck-egg Pasta gives the soup an added richness.

Ingredients

30 ml olive oil
1 brown onion, finely chopped
3 cloves

Oceania
Australia
Pasta
Pescatarian

Method

To make the Duck-egg Pasta, sieve the flours and add to the bowl of a food processor with the salt.
Lightly beat the eggs and the oil, and pour into the food processor with the motor running until the dough forms a ball. Wrap the dough in plastic foodwrap and refrigerate for 2 hours.
Cut the dough into 5 pieces. Flatten each piece with a rolling pin on a