December 20 2019 by Kristina Wetter![Kristina Wetter]()
, photo by , nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by , nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Low carb seafood soup with garlic mayo
Use any kind of fresh fish or seafood in this tasty and versatile soup — prawns, clams, scallops, mussels, whitefish — whatever you have on hand. The garlic mayonnaise is easy to make, and served with fresh lime slices, it gives the dish a special Latin American twist.
USMetric
servingservings
Ingredients
Seafood soup
- 2 tbsp 2 tbsp olive oil
- 1 (4 oz.) 1 (110 g) white onion, choppedwhite onions, chopped
- 2 2 garlic clove, crushedgarlic cloves, crushed
- 6 cups 1.4 liters fish broth
- 1 cup 240 ml white wine
- 1 1 bay leafbay leaves
- 3 (12 oz.) 3 (350 g) tomato, skinned, de-seeded, and choppedtomatoes, skinned, de-seeded, and chopped
- 1 tsp 1 tsp salt
- 9 oz. 250 g white fish filletwhite fish fillets
- 20 (2¼ oz.) 20 (65 g) shrimp
- 16 16 fresh mussels
- 8 8 scallopscallops
- 1⁄3 oz. 10 g fresh thyme, to decorate
- ½ ½ lime, sliced, to decoratelimes, sliced, to decorate
Garlic mayo
- 1 1 eggeggs
- 1 1 garlic clovegarlic cloves
- ½ ½ lemon, the juicelemons, the juice
- ¼ tsp ¼ tsp salt
- 1 cup 240 ml light olive oil
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Making low carb simple
Instructions
Seafood soup
- Warm the olive oil in a large soup pot over medium heat. Add the onions and cook until translucent. Add the crushed garlic and, stirring frequently, cook until lightly golden.
- Add the fish broth, white wine, bay leaf, tomatoes and salt. Increase heat to high. Once boiling, reduce to medium low and simmer partially covered for about 25 minutes.
- Lastly, add the fish fillets, shrimp, mussels and scallops and simmer for about two to three minutes until the mussels have opened and the fish and scallops have turned opaque.
- Before serving, decorate the soup with the fresh thyme and lime slices.
Garlic mayonnaise
- Place the egg, garlic clove, lemon juice and salt in a tall narrow bowl or container. Using an immersion blender, blend until you have a white-ish mixture.
- While blending, add the light olive oil slowly in a thin stream. As the mixture thickens, move the blender up and down slowly until the mayonnaise has reached a thick, creamy consistency.
- Place a dollop of the garlic mayonnaise in the center of the seafood soup.
Tip
If you are cooking for guests or it's a busy week-night, you can have the base of the soup and the garlic mayonnaise ready ahead of time. Then, add the fish and seafood just a few minutes before serving so that they taste fresh and do not get overcooked.
It is an olive oil with a less strong flavor profile than extra virgin olive oil which can be too bitter in mayonnaise.