Homemade aïoli thickens the broth in this satisfying Marsellais stew made with halibut, shrimp, and white wine. This recipe first appeared in our March 2014 issue with the story City by the Sea.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
For the Aïoli
- 2 tsp. fresh lemon juice
- 1 clove garlic, minced
- 1 egg yolk, at room temperature
- Kosher salt, to taste
- 1 cup olive oil
For the Soup
- 1⁄4 cup olive oil
- 1 tsp. fennel seeds
- 1⁄4 tsp. cayenne
- 2 cloves garlic, crushed
- 2 leeks, white parts only, roughly chopped
- 2 onions, roughly chopped
- 2 plum tomatoes, quartered
- 1 bay leaf
- 1 1⁄2 cups dry white wine
- 4 cups seafood stock
- 2 lb. skinless firm white fish, such as halibut or monk fish, pin bones removed
- 10 oz. medium shrimp, peeled and deveined, tails removed
- 1⁄2 tsp. saffron threads
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. minced parsley
- Toasted baguette, for serving
Make the aïoli: Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl; set aside.
Make the soup: Heat oil in a 6-qt. saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
Whisk 1⁄2 cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes; ladle over fish. Garnish with parsley; serve with toasted baguette.