Ingredients

The following ingredients have 4 Servings
  • For the Aïoli:
  • 2 teaspoons lemon juice (fresh)
  • 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 teaspoon fennel seeds
  • 1/4 tsp cayenne pepper
  • 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
  • 1 1/2 pound skinless firm white fish
  • 1 pound medium shrimp (peeled and deveined, tails removed)
  • 1/2 teaspoon saffron threads
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 Tablespoons fresh parsley (minced)
  • Toasted baguette (for serving)

Instruction

  • 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.