Seafood soup with lemon aioli

Bring out your favourite drop for this delicious dish that makes makes olive oil a star ingredient.

Recipe «Seafood soup with lemon aioli» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: Pinch of saffron threads, 1 tbsp boiling water, 1 tbsp olive oil, 1 leek, white part only, thinly sliced, 1 celery stick, thinly sliced , 2 garlic cloves, crushed, 1 carrot, peeled, cut into matchsticks, 2 ripe tomatoes, seeded, finely chopped , 1/2 cup dry white wine, 6 cups fish stock, 12 large green prawns, peeled leaving tails intact, deveined, 12 black mussels, scrubbed, debearded, 400g white fish fillet , cut into 3cm strips, Crusty baguette, to serve, 1 egg yolk, 2 tsp Dijon mustard.

Ingredients:

• Pinch of saffron threads 
• 1 tbsp boiling water 
• 1 tbsp olive oil 
• 1 leek, white part only, thinly sliced 
• 1 celery stick, thinly sliced 
• 2 garlic cloves, crushed 
• 1 carrot, peeled, cut into matchsticks 
• 2 ripe tomatoes, seeded, finely chopped 
• 1/2 cup dry white wine 
• 6 cups fish stock 
• 12 large green prawns, peeled leaving tails intact, deveined 
• 12 black mussels, scrubbed, debearded 
• 400g white fish fillet , cut into 3cm strips 
• Crusty baguette, to serve 
• 1 egg yolk 
• 2 tsp Dijon mustard 
• 2 tbsp lemon juice 
• 1 garlic clove, crushed 
• 1/2 cup extra virgin olive oil 

Instructions

1. To make the lemon aïoli, place the egg yolk, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.
2. Place saffron and boiling water in a small bowl and set aside for 10 minutes to soak.
3. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leek, celery and garlic and cook, stirring, for 2 minutes or until leek softens. Add the carrot and tomato and cook, stirring occasionally, for 1 minute or until heated through. Add the wine and bring to the boil. Cook for 1 minute or until wine reduces by half.
4. Add the fish stock and saffron mixture to the pan and bring to the boil. Reduce heat to medium low. Add the prawns and mussels and cook, covered, for 4-5 minutes or until the mussels open and prawns change colour. Add the fish and cook for a further 1 minute or until just cooked through. Remove from heat.
5. Ladle the soup among serving bowls. Top with aioli. Serve immediately with crusty bread, if desired.