How to make the most delicious Mediterranean fish soup with aioli

In The Low-Carb Bible, culinary journalist and cookbook author Janneke Vreugdenhil gives you step-by-step instructions on how to make dishes with few and slow-release carbohydrates. With easy how-tos and techniques for every recipe, low-carb cooking becomes easy and incredibly delicious too. Take this Mediterranean fish soup with aioli and almonds, for example—mmm!

Janneke: “This really is the easiest and most flexible fish soup ever. You can use any white fish you like. The cuttlefish isn’t essential, and the mussels can also be replaced with prawns. Want even fewer carbohydrates? Leave out the white wine and use 200 milliliters of extra stock or water. Serve the soup with (toasted) low-carb bread, if desired.”

How to make the aioli

• Put the egg yolk, vinegar, mustard and a pinch of salt in a bowl and place it on a damp tea towel; that way it won’t move when you add the oil with one hand and whisk with the other. Whisk until smooth.
• Add the oil drop by drop while whisking vigorously. Once the sauce is as thick as yogurt, you can add the oil in a thin stream.
• Taste and season the mayo with salt and extra vinegar or lemon juice.
• For aioli, put 1 or 2 finely chopped garlic cloves in a mortar. Add a pinch of coarse salt and grind to a paste. Add this garlic paste to the mayonnaise. In that case, you can also replace part—say, a quarter—of the oil with olive oil. It’s best not to use only olive oil for aioli. It will become very bitter.

How to make the Mediterranean fish soup

• Heat the olive oil in a soup pot. Add the onion, celery, fennel and a pinch of salt, and sauté over medium heat for 10 minutes.
• Turn the heat up high again and add the garlic slices, fennel seeds, smoked paprika and thyme. Sauté for a minute.
• Pour in the wine and let it bubble briefly. Add the chopped tomatoes and stock or water and bring to a boil. Lower the heat and simmer gently for 10 minutes.
• Add the fish, cuttlefish and mussels to the pot and simmer gently, covered, for a few minutes, until everything is just cooked.
• Stir the ground almonds into the aioli.
• Taste the soup and season further with salt and pepper. Serve in bowls or deep plates, with the almond aioli on the side.

Title: The Low-Carb Bible
Author: Janneke Vreugdenhil
Price: €33,99
Publisher: Carrera Culinair

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