greek fish soup w/ hazelnut garlic mayo served with olive bread & wine

If you haven’t yet visited Anita Stewart’s Canada you are missing out on fabulous recipes and life-enriching stories.  Canada, she says, is a menu of stories and her book is

. . . about pride and tenacity – and it’s about the pure sensual pleasure of tasting the richness of Canada on every level, from the physical to the intellectual.

The following recipe is an original from George Koyionis, a fish vendor in Toronto’s St. Lawrence Market.  It is flavourful and filling, excellent without the mayo garnish but infinitely more interesting and nuanced with.  Thank you George!

Greek Fish Soup with Hazelnut Garlic Mayonnaise

Soup

  • 2L chicken or fish stock
  • 1kg fresh fish, such as rock cod, flounder or sole (I used sole)
  • 30ml butter
  • 3 stalks celery, diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 10ml dried oregano
  • 3 potatoes, diced
  • Salt and fresh ground pepper
  • 2 eggs, beaten
  • Juice of 2 lemons

greek fish soup

Bring stock to a boil and add fish.  Cover and simmer until tender.  Transfer fish to a separate bowl, let cool and remove any bones.  Reserve the stock and the fish separately.

In another pan, melt butter over medium heat, add celery, onion and garlic, cooking until translucent.  Add oregano, potatoes and cautious amounts of salt and pepper.  Add the stock and return to a boil.  Reduce heat and simmer until the veggies are softened.

Whisk eggs and lemon juice together.

Just before serving, return the fish to the stock and reheat completely.

Whisk in the egg mixture and heat but do not boil. Adjust salt and pepper to taste.  Serve in warmed bowls, topped with Hazelnut Garlic Mayo.

Hazelnut Garlic Mayo

hazelnut garlic mayo

  • 125ml roasted hazelnuts
  • 1 egg yolk
  • 3 large garlic cloves
  • 2ml salt
  • 25ml lemon juice
  • 25ml cider or wine vinegar (I used Mango Vinegar because I had some on hand)
  • 175ml olive oil

In a blender or food processor pulverize the nuts.  Set aside.

Add egg yolk, garlic, salt, lemon juice and vinegar to the blender/food processor.  Process until smooth.  With machine running, add oil in a thin stream to create a thick mayo.  Stir in nuts, cover and refrigerate until use.  Can be kept in fridge for up to 2 days.

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