Mediterranean style fish soup with sourdough crouton, grated Glebe Brethan, Broighter Gold aioli

This is a dish from Joery Castel, The Boat House Restaurant, showcasing local food on the NITB Signature Kitchen in the Food NI Pavilion at The Balmoral Show 2014

Difficulty medium
Preparation Time 10 minutes
Cooking Time 40 minutes
Servings 2-4
Main Ingredients
  • For the Soup:
  • 2tblspn Olive oil
  • 5 celery sticks, diced
  • 2 onions, diced
  • 2 carrots, diced
  • 4 cloves of garlic, sliced
  • 250 ml dry white wine
  • 800g tinned tomatoes
  • 2ltr water
  • 400g white fish diced
  • 1tsp Harissa
  • 1 bunch of flat leaf parsley, chopped
  • For the aioli:
  • Pinch of saffron
  • 3 garlic cloves
  • 2 eggyolks
  • 1tblsp mustard
  • 300 ml Broighter Gold rapeseed oil
  • lemon juice
  • white wine
  • salt and pepper
  • To finish:
  • Mussels
  • scallops
  • langoustine
  • sour-dough croûton
  • grated Glebe Brethan

Main Instructions
  1. Soup
  2. Sweat of all the vegetables in the olive oil, add white wine and reduce until a syrup. Add the water, tomatoes and Harissa, bring to the boil and simmer for 20 minutes. Add the fish pieces and simmer for a further 10 minutes, add parsley and blitz it all up.
  3. Aioli
  4. In a blender mix saffron soaked wine, egg yolk, garlic, mustard and water.
  5. Mix and add a touch of salt, slowly add the oil while mixing until you get a nice emulsion.
  6. Check for seasoning.
  7. To finish
  8. cook mussels, langoustines and scallops, add to a soup bowl, fill up with the soup and serve with the croutons, aioli and cheese on the side.
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