Fish Soup With Lemon Aioli

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This is a versatile soup allowing you to use a variety of fish or even shellfish. i like it with cod and shrimp.

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Steps

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Heat oil in a large saucepan over medium heat.

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Add onion , potatoes and fennel.

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Season with salt and pepper.

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Cook , stirring frequently , until onion has softened , about 10 minutes.

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Add wine , increase heat to medium high and cook until liquid has nearly evaporated , 5-7 minutes.

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Add clam juice and 3 cups water.

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Bring to a boil , then refuce to sa simmer.

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Cook until potatoes are tender , 10-12 minutes.

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In a small bowl , whisk egg yolks.

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Whisking constantly , gradually ladle about 1 cup hot liquid from saucepan into yolks , then add mixture to pan.

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Add fish to pan and simmer gently 4-4 minutes until fish is opaque and soup is slightly thickened , but do not boil !.

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Season with salt and pepper.

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Make aioli: place mayonnaise , lemon zest , lemon juice , mustard , garlic and salt and pepper in a small bowl.

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Whisk to combine.

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Ladle soup into serving bowls.

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Garnish with fennel fronds if desired.

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Spread toasted bread with lemon aioli and serve alongside soup.

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Ingredients

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olive oil, onion, baking potatoes, fennel bulb, salt and pepper, dry white wine, clam juice, egg yolks, cod, crusty bread, mayonnaise, lemon zest, fresh lemon juice, dijon mustard, garlic clove