Fish Soup with Aioli

Introducing Fish Soup with Aioli, a delightful and comforting dish that hails from the culinary traditions of Provence, France. This soup is a celebration of the bountiful seafood found along the Mediterranean coast, featuring an aromatic broth enriched with the flavors of assorted white fish, herbs, and citrus zest. The true star of this dish is the aioli, a creamy garlic sauce that adds a luxurious touch and enhances the overall taste experience.

Preparing this fish soup is a labor of love, as it involves creating a flavorful aioli from scratch and gently simmering the fish with aromatic ingredients to infuse the broth with their essence. The result is a fragrant, velvety soup that is both nourishing and satisfying.

Serves 4

INGREDIENTS:

FOR THE AIOLI:

• 8 garlic cloves
• Pinch of salt
• 1-2 egg yolks
• 1 cup olive oil
• Juice of 1 lemon
• Warm water

FOR THE SOUP:

• 4-5 pounds assorted white fish
• 1 bay leaf
• 2-3 sprigs thyme
• 2-3 stalks wild fennel or fronds from bulb fennel
• Zest of 1 orange
• 2 onions, chopped
• Pepper and salt
• 4-8 cups hot water (or fish stock, if available)

FOR SERVING:

• 4 egg yolks
• 8-12 slices French bread, toasted

INSTRUCTIONS:

PREPARING THE AIOLI:

1. In a large mortar, mash the garlic cloves with a pinch of salt to form a paste.
2. Stirring constantly in the same direction with the pestle, add 1-2 egg yolks to the garlic paste.
3. Slowly trickle in the olive oil while continuously stirring to emulsify the mixture.
4. After adding 3-4 tablespoons of oil and the mixture thickens, stir in the lemon juice and 1/2 teaspoon of warm water.
5. Continue stirring in the remaining olive oil until a smooth and creamy aioli is achieved.
6. If the aioli breaks or separates, it can be rescued by placing an extra yolk and lemon juice in the mortar and slowly reincorporating the broken aioli.
7. Reserve half of the aioli in a mixing bowl and transfer the other half to a sauceboat for serving.

PREPARING THE SOUP:

1. Cut the assorted white fish into 3-inch chunks.
2. Place a serving dish in a warming oven to keep it warm.
3. Tie together the bay leaf, thyme, fennel stalks, and orange zest to create a bouquet garni.
4. In a large kettle, combine the fish, chopped onions, bouquet garni, pepper, and salt.
5. Add enough hot water (or fish stock, if available) to cover the fish well.
6. Bring the mixture to a boil, then reduce the heat and let it simmer.
7. After about 10 minutes, remove the cooked fish from the kettle and keep it warm in the serving dish. Discard the bouquet garni.
8. If desired, boil down the stock slightly to concentrate the flavors. Remove from heat.

FINISHING THE SOUP:

1. In the reserved aioli mixing bowl, stir in 1 cup of fish stock and 4 egg yolks to create a thickened mixture.
2. Whisk the aioli-yolk mixture into the soup over low heat until it starts to thicken. Be careful not to boil.
3. Place 1-2 slices of toasted French bread and a ladle of soup in each soup plate.
4. Pour the remaining soup into a tureen and serve it alongside the fish, extra toast, and reserved aioli.
5. Encourage everyone to help themselves to the soup and accompaniments.
6. The Fish Soup with Aioli pairs well with a white wine from Bandol or Pierrefeu.

Serving this fish soup is a communal affair, as it invites family and friends to gather around the table and enjoy the flavors of Provence together. Ladle the soup into individual bowls, placing a few pieces of toasted French bread alongside. The remaining aioli can be served in a sauceboat, allowing each person to add a dollop according to their preference. A sip of a well-paired white wine from Bandol or Pierrefeu will further complement the flavors and enhance the dining experience.

Whether enjoyed as a comforting meal on a chilly evening or as a centerpiece for a special gathering, Fish Soup with Aioli brings the taste of Provence to your table, transporting you to the sun-kissed shores of the Mediterranean. Indulge in this rich and satisfying soup, savoring each spoonful, and delight in the joy of sharing a truly traditional Provençal dish.