Fish Soup with Aioli and Sourdough Toasts

Name: Fish Soup with Aioli and Sourdough Toasts
Yield: Serves 6
Ingredients: 150 ml /¼ pint/⅔ cup sunflower oil; 2 fresh bay leaves; 1 free-range (farm-fresh) egg yolk; salt and ground black pepper; 675 g /1½ lb mix of skinned white fish fillets, salmon, and seafood such as squid, scallops and mussels; 300 ml /½ pint/1¼ cups fish or chicken stock; olive oil, for brushing; 100 ml /3½ fl oz /scant ½ cup dry white wine; 1-2 cloves garlic, peeled and crushed; 5 ml /1 tsp mustard; 30 ml /2 tbsp chopped fresh parsley; 6 slices sourdough bread; 1 x quantity tomato sauce; 2 strips orange peel; 2 handfuls fresh baby leaf spinach, washed; juice of 1 lemon

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

A good fish soup is a meal in itself, whether for lunch or supper. You can use any variety of white fish and seafood in the soup; have a look to see what your fishmonger has available, but avoid any type of oily fish. This recipe cooks very well in the wood-fired oven, as the surrounding heat of the oven is much gentler to the fish than putting it on the hob, so it poaches really well and stays succulent. Aioli is a lovely thick, garlicky mayonnaise, which melts through the fish soup.