Saffron fish soup with aioli

Ingredients

• 2 tbsp olive oil
• 1 (4 oz.) yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 fresh fennel bulb, chopped
• ½ tbsp tomato paste
• 8 (5 oz.) cherry tomatoes
• 1 pinch saffron
• 2 cups water
• 2 fish bouillon cubes
• 1¼ cups sour cream or crème fraîche
• 2 tbsp lime juice
• salt and pepper
• 1½ lbs salmon, boneless fillets or white fish fillets, cut into 1×1″ (2.5 cm) pieces
• fresh parsley or fresh dill, finely chopped

Aioli

• ½ cup mayonnaise
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped

Instructions

1. Fry onion, garlic, fennel, and saffron in olive oil on medium heat until the vegetables have softened a bit. Add the tomato paste.
2. Cut the tomatoes in halves, add to the pot and fry for a few more minutes.
3. Add water and crumbled bouillon cubes. Bring to a boil and let simmer on low heat for 5-10 minutes. Salt and pepper to taste.
4. Add sour cream and lime juice and bring to a boil. When the soup is hot again, carefully add the fish and let simmer on low heat for 5-10 minutes until the fish is cooked.
5. Mix together mayonnaise, garlic and parsley to taste. Serve with the soup.

Tips

If you don’t want to make your own aioli, just use some non-flavored sour cream or herb butter. Sprinkle with extra parsley for an extra pop of color!

Make the soup even more appetizing by topping it with some shrimps right before serving.