Greek Fish Soup with Garlic Almond Mayonnaise
from George Koyionis, Mike's Fish, South St. Lawrence Market| Water | 3 quarts / 3 L | |
| Salt | 1 tsp / 5 mL | |
| Fish, fresh | 2 - 3 lbs / 900 g - 1.3 kg | |
| Olive oil or butter | 1/4 cup / 50 mL | |
| Celery stalks, diced | 3 - 4 | |
| Onion, large, diced | 1 | |
| Garlic cloves, minced | 4 | |
| Oregano | 1 Tbsp / 15 mL | |
| Garlic salt | 1/2 tsp / 2 mL | |
| Salt and freshly ground pepper | to taste | |
| Fish stock base (optional) | 2 tsps / 10 mL | |
| Rice, long grain, uncooked | 3/4 cup / 175 mL | |
| Eggs, beaten | 3 | |
| Lemons, juice of | 3 | |
In a large, covered pot, bring water to a boil, sprinkle in salt and add fish. Reduce heat and simmer until fish is very tender (15-20 minutes, depending on size of fish). With a slotted spoon or strainer, scoop out the fish and pick all the meat from the bones. Reserve the stock. In a skillet, heat olive oil/butter and sauté celery, onion and garlic until they start to become transparent. Add oregano and garlic salt. Continue to cook until vegetables are tender and beginning to brown. Return the fish stock to a boil, stirring in the vegetable mixture. Taste to correct seasoning, adding salt, pepper and stock base if necessary. Stir in rice, cover and cook for 10-15 minutes on low heat until rice is tender. In a separate bowl, beat together eggs and lemon juice. Whisk in some of the hot soup, then pour it all back into the simmering soup. DO NOT BOIL. Drop in the fish and ladle into heated serving bowls. Top with a spoonful of Garlic Almond Mayonnaise (below), and serve the rest on the side. Makes 8-10 servings. NOTE: reheat this soup over low heat or it will curdle. | ||
| Almonds, blanched | 1/3 cup / 75 mL | |
| Egg | 1 | |
| Garlic cloves (the larger, the better) | 2 | |
| Salt | 1/2 tsp / 2 mL | |
| Lemon juice | 1.5 Tbsp / 20 mL | |
| Wine vinegar | 1.5 Tbsp / 20 mL | |
| Vegetable oil | 3/4 cup / 175 mL | Preheat over to 350oF (180oC). Spread almonds on a pie plate and bake for 10 minutes or until lightly browned, stirring or shaking pan to brown evenly. Grind toasted almonds in blender or food processor until finely chopped. Set aside. Re-using the blender/food processor, whirl together egg and garlic. Measure in salt, lemon juice and vinegar, and continue to blend. With the machine on, slowly add the oil in a thin stream. Continue blending until the mayonnaise is thick and rich-looking. Stir in the chopped almonds and decant into a serving bowl. Cover and refrigerate until soup is ready. Makes 1.5 cups / 375 mL. |
RECIPE | INDEX | RECIPE |
Text & photographs © City of Toronto
Website design & Web graphics by Gail van Varseveld
Problems or comments? Contact the Webminder here.