Second post in that "comfort food" series of post! This is a real sunshine in this dark grey January. It is actually the first recipe André shared with me, our very first exchange on Facebook message was about this. I was reminded of it recently when I eat a similar soup while in Bergen, where it was also grey and humid! The recipe is for 4 peoples.
Heat a pot or big pan (I use a big pan) to medium-high heat and add a dash of olive oil. Slice up 1-2 garlic cloves, an onion (or a third of a leek), a pepper bell (mix of green and red), add to the pot as well as 500-600g of mixed sea creatures, cut in bite size pieces if necessary. In our case, we had 200g of salmon, 200g of cod and 150g of mixed seashells. Fry everything until golden. Deglaze with roughly 200ml of wine or saké. Add 2-3 diced tomatoes and a bunch of chopped fresh basil. Add salt and pepper to taste and simmer for 10-15 minutes until the water is reduced: it's more of a stew than a soup maybe?!
Heat a pot or big pan (I use a big pan) to medium-high heat and add a dash of olive oil. Slice up 1-2 garlic cloves, an onion (or a third of a leek), a pepper bell (mix of green and red), add to the pot as well as 500-600g of mixed sea creatures, cut in bite size pieces if necessary. In our case, we had 200g of salmon, 200g of cod and 150g of mixed seashells. Fry everything until golden. Deglaze with roughly 200ml of wine or saké. Add 2-3 diced tomatoes and a bunch of chopped fresh basil. Add salt and pepper to taste and simmer for 10-15 minutes until the water is reduced: it's more of a stew than a soup maybe?!
Serve with roasted bread and saffron aioli: we like having the aioli both on the bread and in the soup, but it's up to you!
Saffron aioli: mix together 1 clove or garlic, a pinch of saffron, a squeeze or 2 of lemon juice and 150ml of mayonnaise. If you are using real saffron, plan a little in advance, as it will take 5-10 minutes to rehydrate and perfume the mayonnaise. Mix well and add salt and pepper to taste.
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