This Fish Stew with Lemon Mayo offers a delightful combination of comfort and sophistication, perfect for seafood lovers
With its rich broth, tender fish, and a variety of vegetables, fish soup is not only delicious but also nutritious. It’s a great way to incorporate healthy seafood into your diet. So, whether you’re a seasoned cook or just starting out, give fish soup a try and discover the many flavors it has to offer.
This recipe combines traditional fish stew’s rich, savory elements with lemon mayonnaise’s bright, tangy notes.
Here’s a breakdown of its components and flavors:
Main Ingredients and variations:
Fish:
Use a variety of fresh fish, such as cod, haddock, and/or salmon. In this recipe, I added shrimp as well.
Vegetables:
Incorporate onions, garlic, tomatoes, bell peppers, and sometimes carrots or celery. These vegetables contribute to a robust and layered flavor profile.
Broth:
Create a flavorful broth using fish stock, heavy cream, and occasionally tomato sauce or paste. For added depth, infuse it with herbs and spices like thyme, bay leaves, and parsley.
Lemon Mayo:
Enhance creamy mayonnaise with fresh lemon juice and zest to provide a refreshing contrast to the rich stew.
Preparation:
Sautéing:
Sauté the vegetables until they become tender, releasing their natural sweetness and forming a flavorful base.
Simmering:
Add the fish and broth to the sautéed vegetables. Simmer gently to allow the flavors to meld and the fish to cook through without becoming overdone. For spicyness, add some chili paste.
Lemon Mayo Preparation:
While the stew is cooking, prepare the lemon mayo by mixing mayonnaise with fresh lemon juice, zest, and optional seasonings like salt, pepper, or a pinch of sugar for balance.
Serving:
Assembly:
Ladle the fish stew into bowls, ensuring a hearty mix of fish, shellfish, and vegetables in the rich broth.
Garnish:
Add a dollop of lemon mayo on top or serve it on the side to provide a creamy, tangy complement to the savory stew.
Accompaniments:
Serve with crusty bread or garlic toast, perfect for soaking up the delicious broth.
Flavor Profile:
Savory and Rich:
Enjoy the savory, rich flavors of the stew, with a deep seafood taste complemented by the vegetables and broth.
Bright and Tangy:
The lemon mayo adds a bright, tangy, and creamy element that cuts through the richness of the stew, balancing the overall flavors.
This dish offers a delightful combination of comfort and sophistication, perfect for seafood lovers looking for a balanced and flavorful meal.
“An affair of taste and elegance”
Unknown
For fish lovers: this is a fantastic dish you must try!
Easy to make, tastes fantastic. Looks great!
Have you had the experience of bringing this recipe to life??
Did you make the Fish Stew with Lemon Mayo?
After you try this delicious recipe, please rate it with star rating (located within recipe) and leave a comment below!
I’d love to hear your thoughts.
Your feedback is valuable – Share your cooking adventure by letting me know if you made this dish. It helps me and other readers fine-tune the recipes and provide ideas for additional changes.
I would love to see a photo of your dish! Please feel free to tag me on social media @lembitlounge.
Fish Stew with Lemon Mayo
Ingredients
- 2 large yellow onions
- 1 carrots
- 2 tbsp olive oil
- 3 tbsp tomato puree
- 4 tbsp concentrated fish stock
- 700 ml water
- About 300 g salmon thawed
- About 300 g white fish e.g. cod, thawed
- 15 cherry tomatoes
- 250 ml heavy cream
- 1 tbsp chili paste/ 1 tbsp sambal Oelek
- 30 g coriander
- 200 g shrimp thawed
Lemon mayo
- 150 g mayonnaise
- 1 tbsp lemon juice + zest from ½ lemon
- 2 tsp crushed garlic
- ½ tsp salt
Instructions
- Finely chop the onion and roughly grate the carrots. Heat a saucepan with oil and saute the onion for a few minutes.
- Add carrot, tomato puree, stock, and water. Bring to a boil and simmer for 10 minutes.
- Cut the fish into chunks and add to the saucepan. Cover with a lid and simmer for an additional 6-8 minutes or until the fish is cooked through.
- Carefully stir in the cream, chili paste, and dill (saving some for the garnish), and shrimp together with the cherry tomatoes (halved) and bring to a boil. Remove from heat.
- Meanwhile, add the mayonnaise to a small bowl and mix in lemon juice, zest, garlic, and salt. Adjust seasonings to taste.
- Ladle soup into bowls and add a dollop of lemon mayo to each, topping with fresh dill if you have some. Serve with crusty bread and a salad.