- Total Time
Once thought of as peasants’ fare, this fish-and-bread soup appears in many fine restaurants today.
reduced calorie mayonnaise2 Tbsp
garlic clove(s)2 clove(s), medium, minced
French baguette bread5 oz, cut into 16 rounds
olive oil1 tsp
uncooked onion(s)1 medium, halved lengthwise, then thinly sliced crosswise
fat free vegetable broth3 cup(s), fish broth, or bottled clam juice
white wine¼ cup(s), dry
lemon(s)⅛ medium, (1 thick slice)
fresh parsley1 oz, fresh flat-leaf, (1 large sprig)
fresh thyme1 oz, fresh, (1 large sprig)
fresh spinach6 oz, baby leaves
uncooked halibut fillet(s)1 pound(s), cod, or flounder fillets, cut into 1-inch pieces
fresh thyme1 tsp, fresh, chopped or 1⁄4 teaspoon dried
- Combine the mayonnaise and half of the minced garlic in a small bowl; cover and refrigerate until the flavors blend, at least 15 minutes or up to 2 hours.
- Preheat the broiler. Place the bread rounds on a baking sheet; spray lightly with olive-oil nonstick spray. Spread the remaining garlic on top of the rounds. Broil 5 inches away from the heat until golden and fragrant, 2–3 minutes.
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until golden, 7–10 minutes. Add the broth, wine, lemon, parsley sprig, and thyme sprig; bring to a boil. Reduce the heat and simmer, covered, until the flavors blend, about 10 minutes. Discard the lemon, parsley, and thyme.
- Stir the spinach into the broth mixture and simmer, covered, until the spinach just begins to wilt, about 1 minute. Stir about 1⁄2 cup of the hot broth into the mayonnaise mixture; whisk until smooth. Return the mayonnaise mixture to the saucepan, stirring constantly until blended. Add the fish and simmer, covered, until the fish is just opaque, about 5 minutes. Stir in the chopped thyme.
- Place 4 garlic toasts in the bottom of each of 4 soup bowls. Pour about 1 1⁄4 cups of the soup over the toasts in each bowl. Yields 1 bowl per serving.