Fish Stew with Aioli


1/4 c. Garlic Olive Oil
1/4 tsp. Cayenne 
1 fennel bulb, roughly chopped
2 onions, roughly chopped
2 plum tomatoes, quartered
1 bay leaf
1 1/2 c. dry white wine
4 c. vegetable stock (or fish stock)
2 lb. skinless firm white fish, such as halibut or Basa, pin bones removed
10 oz. medium shrimp, peeled and de-veined, tails removed
1/2 tsp. saffron threads
Saltwest Smashed Peppercorn Sea Salt
2 Tbsp. minced parsley
toasted baguette, for serving

For the Aioli:
2 tsp. Sicilian Lemon White Balsamic
1 egg yolk, at room temperature
kosher salt, to taste
1/2 c. Lemon Olive Oil
1/2 c. Garlic Olive Oil

Make the aioli: Whisk Lemon White Balsamic, 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 Garlic Olive Oil and Lemon Olive Oil until sauce is emulsified. Transfer aioli to a bowl; set aside.

Make the soup: Heat Garlic and Cayenne Olive Oil in a 6-qt. saucepan over medium heat. Add fennel, 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. 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 aioli; return to pan. Cook until slightly thick, 4–5 minutes; ladle over fish. Garnish with parsley; serve with toasted baguette.

*Tested in French Cooking Class

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