Pistou Soup with Deep Fried Squid and Aioli
My iphone has died and so I have lost the picture of the squid alongside the soup and aioli. This is my last post until the end of the month when we get back from Canada. Have a good rest of August!
This is a traditional recipe, the origins of which are claimed by both the Italins and the French. Watching Raymond Blanc the other night has prompted me to share its deliciousness and simplicity with you. It is perfect in its use of ‘everything but the kitchen sink’ in vegetable garden style. Because we are going on holiday tomorrow, in my using up as much as I can of what we have, this included squid from the freezer. So this soup was accompanied by Calamari which went very well with the aioli I had made the day before.
The ingredients for the soup soup can be varied enormously. Just follow the gist of the recipe with whatever you have available.
Virgin Olive oil
8 Runner Beans
1 large courgette
½ tsp salt
a few grinds of pepper
1 large tomato
Basil pesto with no nuts
2 large handfuls basil
3 cloves garlic
100ml virgin olive oil
2 handfuls freshly grated parmesan
- Pour the olive oil into a pan and heat.
- Chop all of the vegetables into small pieces of an even-ish size.
- Add the veg to the pan with some salt and cook for a few minutes until a dente.
- Pour boiling water to cover the veg and let it simmer for 4-5 minutes.
- Blitz the basil pesto ingredients in a blender but add half the parmesan and taste to see if it needs more.
- Stir in a spoonful of the basil pesto and the diced tomato. Serve with a sprinkling of parmesan.
Baby squid (you can buy this frozen from the fish counter in Waitrose)
Vegetable or sunflower oil. I only had a bit so I used a light olive oil for about half of it.
- Prepare the squid, making sure you save the tentacles as that is the best bit. If you buy it frozen, it should be prepared already, and all you have to do is slice.
- On a plate, pour some plain flour and season it with salt and pepper.
- Pour the oil into pan and bring it to a high heat. You can test it by dropping a piece of bread into it. If it browns within a few second, it is hot enough.
- Coat each piece of squid in the flour and shake off the excess.
- Carefully put a few pieces of squid at a time (not too many as the temperature will reduce) into the oil.
- Fry until pale and crisp. If you leave it to be darker, the squid may be over cooked.
- Serve with lemon wedges and aioli