Jade Buddha Salmon Tartare
Need a gluten free, dairy free, paleolithic, and primal main course? Jade Buddha Salmon Tartare
Fish Soup with Lemon Aioli
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 baking potatoes, (8 ounces each), peeled and cut into 1/2-inch cubes
- 1 small bulb fennel, (about 10 ounces with stalks), trimmed, halved lengthwise, cored, and cut into 1/2-inch dice, fronds reserved for garnish (optional)
- Coarse salt and ground pepper
- 1 cup dry white wine
- 1 bottle (8 ounces) clam juice
- 4 large egg yolks
- 1 pound skinless cod fillet, or other white fish, cut into 1 1/2-inch chunks
- 4 thick slices crusty bread, lightly toasted, for serving
- Lemon Aioli, for serving
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