Use any kind of fresh fish or seafood in this tasty and versatile soup - prawns, clams, scallops, mussels, whitefish - whatever you have on hand. The garlic mayonnaise is easy to make, and served with fresh lime slices, it gives the dish a special Latin American twist.
Instructions
Seafood soup
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Warm the olive oil in a large soup pot over medium heat. Add the onions and cook until translucent. Add the crushed garlic and, stirring frequently, cook until lightly golden.
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Add the fish broth, white wine, bay leaf, tomatoes and salt. Increase heat to high. Once boiling, reduce to medium low and simmer partially covered for about 25 minutes.
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Lastly, add the fish fillets, shrimp, mussels and scallops and simmer for about two to three minutes until the mussels have opened and the fish and scallops have turned opaque.
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Before serving, decorate the soup with the fresh thyme and lime slices.
Garlic mayonnaise
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Place the egg, garlic clove, lemon juice and salt in a tall narrow bowl or container. Using an immersion blender, blend until you have a white-ish mixture.
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While blending, add the light olive oil slowly in a thin stream. As the mixture thickens, move the blender up and down slowly until the mayonnaise has reached a thick, creamy consistency.
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Place a dollop of the garlic mayonnaise in the center of the seafood soup.
Tip
If you are cooking for guests or it's a busy week-night, you can have the base of the soup and the garlic mayonnaise ready ahead of time. Then, add the fish and seafood just a few minutes before serving so that they taste fresh and do not get overcooked.