Bourride Fish Stew With Aïoli
Ingredients
- 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:
- ¼ cup olive oil
- 1 tsp. fennel seeds
- ¼ tsp. cayenne
- 2 cloves garlic, crushed
- 2 leeks, white parts only, roughly chopped
- 2 onions, roughly chopped
- 2 plum tomatoes, quartered
- 1 bay leaf
- 1½ 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
- ½ tsp. saffron threads
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. minced parsley
- Toasted baguette, for serving
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