Fish Soup with Garlic Mayonnaise (Aioli)

Ingredients

• 4 tomatoes
• 1 stalk leeks
• 1 small red pepperoni
• 1 Carrot
• 1 onion
• 4 tbsp olive oil
• 125 ml white wine
• 800 ml fish stock (2 glasses)
• Salt
• ground black pepper
• 4 lobsters (raw, with shells, or large shrimp as substitute)
• 500 g mussels
• 500 g white fish fillet (e.g., black scabbard, pikeperch)
• 1 bunch parsley
• 3 Garlic cloves
• 1 egg yolk (M)
• juice of ½ lemon
• Salt
• Pepper
• 100 ml oil (including 50 ml olive oil, optional)

Instructions

1. 1.

   Score the tomatoes crosswise, blanch in boiling water for 1 minute, drain, cool under cold running water and peel. Halve or quarter the tomatoes, removing the seeds. Clean the leeks, slice into rings and wash thoroughly. Rinse the pepperoni, clean it and cut into rings. Peel and dice the carrot. Peel and dice the onion.

2. 2.

   Heat olive oil in a large pot. Briefly sauté the prepared ingredients. Deglaze with white wine, add fish stock and simmer gently covered for 10 minutes. Season with salt and pepper.

3. 3.

   Rinse the lobsters. Rinse mussels under running cold water, discard open shells. Rinse the fish fillet, pat dry and cut into larger cubes. Add lobsters, mussels and fish to the broth, bring to a boil once and let everything cook for 5-6 minutes. Wash parsley, shake dry and finely chop. Add just before serving.

4. 4.

   For the mayonnaise, peel the garlic. In a tall mixing bowl combine egg yolk with lemon juice, a pinch of salt and pepper. Squeeze in the garlic. Whisk until blended. Gradually whisk in oil using a wooden spoon until a thick mayonnaise forms. Taste again. Serve separately alongside the soup.