Easy recipe Seafood Soup With Lemon Aioli Recipe

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one egg (Recipes by ingridients egg) yolk about two teaspoons Dijon mustard about two tablespoons lemon juice one garlic clove, crushed one/about two cup (one hundred and twenty-fiveml) extra virgin olive oilStep one To make the lemon aïoli, place the egg (Recipes by ingridients egg) yolk, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Seafood Soup With Lemon Aioli Recipe. Taste and season with salt and pepper. Seafood Soup With Lemon Aioli Recipe. Step about two Place saffron (Recipes by ingridients saffron) and boiling water (Recipes by ingridients water) in a small bowl and set aside for about ten minutes to soak. Seafood Soup With Lemon Aioli Recipe. Step three Meanwhile, heat the oil in a large saucepan over medium heat. Add the leek, celery and garlic and cook, stirring, for about two minutes or until leek softens. Seafood Soup With Lemon Aioli Recipe. Add the carrot and tomato and cook, stirring occasionally, for one minute or until heated through. Add the wine and bring to the boil. Cook for one minute or until wine reduces by half. Step about four Add the fish stock and saffron (Recipes by ingridients saffron) mixture to the pan and bring to the boil. Reduce heat to medium low. Add the prawns and mussels and cook, covered, for about four-five minutes or until the mussels open and prawns change colour. Add the fish and cook for a further one minute or until just cooked through. Remove from heat. Step five Ladle the soup among serving bowls. Top with aioli. Seafood Soup With Lemon Aioli Recipe. Serve immediately with crusty bread, if desired..