Fish soup with basil aioli

By Nemo

Ingredients

• 2 eggs
• 1 tsp. Dijon mustard
• 18 fl. oz. olive oil, plus more for frying
• a small bunch of fresh basil
• 3 cloves garlic
• salt and freshly ground black pepper
• 1 lemon
• 1 medium squid, cleaned and trimmed
• a handful of mussels
• a handful of clams
• 1 14 oz. can tomatoes
• 4 shrimp (langoustines)
• a splash of white wine
• 2 small pieces of sea bass or bream
• 2 slices of bread

Details

Servings 2

Preparation

Step 1

To make the basil aioli, put the egg yolks in a clean bowl, add the mustard an whisk together. Very slowly add the olive oil, whisking it in drop by drop. Once about a quarter of it has been added, you can add the rest in a steady stream, whisking all the time until it's all been poured in.

Roughly chop the basil leaves and smash in a pestle and mortar with one of the cloves of garlic and a pinch of salt until you get a green paste. Stir this into the egg and oil mix and season carefully with salt, freshly ground black pepper, and lemon juice.

Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off ay beardy bits you might find on them. Throw away any that aren't tightly closed.

Heat a splash of olive oil in a pan. Slice up the rest of the garlic and add half of it to the pan, then a few leaves of basil and the tomatoes. Cook gently for 10-15 minutes until the liquid has reduced a little to make a sauce.

Heat your T-FAL pan until nice and hot. Add a splash of oil and the remaining sliced garlic, and fry until golden brown. Add the shellfish, the squid, the white wine, and the pieces of sea bass or bream, and put the lid on. Cook for 2-3 minutes, then add the tomato sauce, replace the lid and cook until all the clams and mussels are open and the fish is cooked through. Pick out any mussels or clams that haven't opened and throw them away.

Serve the soup divided between 2 soup bowls, topped with a slice of toasted bread and a blob of the basil aioli.