Low-carb fish soup with aioli

Ingredients for 4 servings:

• 600 g salmon fillet(s) or cod fillet
• 1 onion(s)
• 8 garlic cloves
• 1 red chili pepper(s)
• 1 bell pepper(s), red
• 1 zucchini
• 1 large fennel
• 3 tomatoes
• 2 tbsp curry powder
• 2 tbsp tomato paste
• 200 ml dry white wine
• 500 ml fish stock
• 1 orange(s)
• 250 ml whipped cream
• 300 g salad mayonnaise
• 2 spring onions
• a few stalks of parsley, flat
• salt and pepper
• some coconut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

refined

Dice the fish fillet. Peel and finely chop the onion and three cloves of garlic. Finely dice the chili pepper. Clean and dice the remaining vegetables. Grate the orange zest and set aside, then juice the orange. Heat a little coconut oil in a saucepan. Sauté the curry, onion, garlic, and chili pepper. Add the tomato paste and fry briefly. Add the diced bell pepper, zucchini, and fennel and mix well. Stir in the white wine, fish stock, orange juice, zest, and tomatoes; let the soup reduce slightly. Add the cream and simmer for a further 5 to 10 minutes. Reduce the heat and add the fish cubes to the soup. Let it simmer for five minutes; do not boil any further. Season with salt and pepper. Meanwhile, for the aioli, put the salad mayonnaise in a bowl, add the remaining 5 cloves of garlic, and mix. Slice the spring onions into rings. Finely chop the parsley. To serve, sprinkle the soup with it. Serve with aioli. Note: Any other fatty fish is also suitable for this dish.