After a nice long walk in the cool autumn air there is nothing better than sitting down with a bowl of hot soup. If you fancy trying something a bit different, then have a look at this incredibly delicious and colourful vegetable fish soup from food blogger Lena Fuchs (@mein_leckeres_leben)! Combined with crispy crostini and a spicy aioli, this soup could well become your new favourite - perfect for the cold season.
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Ingredients (for 4 portions)
For the soup
- 1 onion
- 3 garlic cloves
- 1 red pepper
- 1 yellow pepper
- 1 small courgette
- 2 carrots
- ½ fennel bulb
- 250 g cherry tomatoes
- 200 g green beans
- 1 spring onion
- 2 tsp raw cane sugar
- 1 tbsp tomato puree
- 1 tsp curry powder
- 150 ml white wine
- 1 organic orange, juice and a little zest
- 150 ml cream (or coconut milk)
- Fresh parsley, finely chopped
- Olive oil for sautéing
- Freshly ground salt and pepper
- 700-800 g local organic fish of your choice, e.g. salmon trout or brown trout fillets
- For frying: a little olive oil, butter, fresh rosemary or thyme, lemon juice, garlic clove, fleur de sel
For the aioli
- 11 clove of garlic, finely chopped
- Yok from 1 organic egg
- tsp Dijon mustard
- 1 tbsp white wine vinegar
- 50 ml mild virgin olive oil
- 70 g sour cream
- Some organic lemon zest
- A little fleur de sel
For the crostini (for 2 loaves)
- 500 g white spelt flour
- 1 tsp salt
- 15 g fresh yeast
- 300 ml cold water
- 1 pinch of sugar
Method
Baguette
- In a large bowl, mix the flour with the salt and sugar. Mix the yeast with the water until smooth and add to the flour. Knead everything into a smooth dough. Cover the dough and leave to rise for 1 hour.
- Place the dough on a floured work surface, divide into two pieces and pull each piece into long strands. Twist the strands 3-4 times and place on a baking tray lined with baking paper.
- Place immediately in the centre of pre-heated oven (fan setting) and bake for approx. 15 minutes at 220 °C, then reduce the temperature to 200 °C and bake for a further 10 minutes.
Fishsoup
- Finely chop the onion and garlic clove. Cut all the vegetables (except for the green beans and cherry tomatoes) into small cubes. Clean the green beans and cook in salted water for 6-7 minutes, rinse with cold water.
- Heat a little olive oil in a large pan and sauté the onion and garlic. Add the curry powder, tomato puree and raw cane sugar, and allow to caramelise slightly. Add the diced vegetables and sauté. Season with salt and pepper. Deglaze with white wine and reduce. Pour in the vegetable stock so that the vegetables are covered. Simmer gently for 15 minutes.
- For the aioli, mix the egg yolk with the mustard, vinegar, oil, garlic, salt and pepper until creamy. Pour into a bowl and carefully stir in the sour cream until you have a creamy dip. Flavour with a little lemon zest.
- Add the cream to the soup. Halve the cocktail tomatoes and add to the soup along with the cooked green beans. Simmer for a 5 minutes. Season to taste with a little orange zest, orange juice, freshly chopped parsley, salt and pepper.
- Check the fish fillets for bones and remove any found with tweezers. Cut the fish fillets into pieces, sprinkle the skin side with a little lemon juice and season with fleur de sel.
- Heat the olive oil and a little butter with a crushed clove of garlic and fresh rosemary/thyme. Fry the fish fillets skin side down for 4-5 minutes until crispy, turn once and leave to stand.
- Cut the baguette into slices. Place the slices on the grill pan of the glide-out grill and toast for 5 minutes on a medium heat until crispy.
- Pour the fish soup into deep plates and top with the fried fish. Serve with the aioli and crispy crostini.