Low carb seafood soup with garlic mayo

Ingredients

Seafood soup

• 2 tbsp olive oil
• 1 (4 oz.) white onion, chopped
• 2 garlic cloves, crushed
• 6 cups fish broth
• 1 cup white wine
• 1 bay leaf
• 3 (12 oz.) tomatoes, skinned, de-seeded, and chopped
• 1 tsp salt
• 9 oz. white fish fillets
• 20 (2¼ oz.) shrimp
• 16 fresh mussels
• 8 scallops
• ¹⁄₃ oz. fresh thyme, to decorate
• ½ lime, sliced, to decorate

Garlic mayo

• 1 egg
• 1 garlic clove
• ½ lemon, the juice
• ¼ tsp salt
• 1 cup light olive oil

Instructions:

Seafood soup

1. 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.
2. 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.
3. 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.
4. Before serving, decorate the soup with the fresh thyme and lime slices.

Garlic mayonnaise

1. 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.
2. 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.
3. 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.