Greek Fish Soup with B.C. Hazelnut- Garlic Mayonnaise

fish soup recipe, Greek Cypriot, Greek soup, Canadian cuisine, canada recipe, canada foodThis fish soup recipe originally came from George Koyionis, a Greek Cypriot seafood vendor at Toronto’s St Lawrence Market.  In the late 80’s his reputation for providing customers some of the finest product in the city was firmly entrenched.

The Mayonnaise

  • ½ cup (125 mL) roasted, skinned hazelnuts
  • 1 egg
  • 2 – 3 large garlic cloves
  • ½ tsp ( 2 mL)  salt
  • 1 ½ tbsps (20 mL) lemon juice
  • 1 ½ tbsps (20 mL) cider or wine vinegar
  • ¾ cup (175 mL) canola oil

Pulverize the nuts in a blender or food processor.  Set aside. Place egg and garlic into the blender or food processor with the lemon juice and vinegar.Blend or process till smooth.  With the machine still running, add the oil in a thin stream to create a thick mayonnaise.  Stir in the nuts and transfer to a serving bowl; cover and refrigerate.

Makes 1 ½ cups (375 mL)

The Soup:

  • 8 cups (3 L) chicken or fish stock
  • 2 lbs (900 g) fresh fish, rock cod/ flounder/sole
  • 2 tbsps (30 mL) butter
  • 3 celery stalks, diced
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 tsps ( 10 mL) dried oregano
  • 3  medium potatoes, peeled and diced
  • Salt and freshly ground pepper, to taste
  • 2 eggs, beaten
  • Juice of 2 lemons

In a medium saucepan bring stock to a boil.  Add fish, cover and simmer till fish is tender.  With a slotted spoon, transfer fish to a separate bowl; let cool and remove any bones.  Reserve both stock and the fish.

In another saucepan melt butter over medium heat.  Sauté celery, onion and garlic till translucent.  Add oregano and potatoes, seasoning lightly with salt and pepper.  Add reserved fish stock, return to a boil and simmer till the vegetables are softened.

In a separate small bowl, whisk together the eggs and lemon juice.

Just before serving add reserved fish to the stock and reheat completely.  Whisk in the egg/lemon mixture but do not boil.  Taste to correct seasonings adding salt and pepper as needed.  Keep warm over low heat.  Ladle into heated soup bowls, top with Hazelnut–Garlic Mayonnaise.

Makes 6 – 8 servings

Recipe from Anita Stewart’s CANADA: The Food, The Recipes, The Stories (HarperCollins Canada 2008).

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