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Fish Soup with Lemon Aioli

Fish Soup with Lemon Aioli

Everyday Food, November 2006 http://www.marthastewart.com/332927/fish-soup-with-lemon-aioli
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  • Prep Time 30 minutes
  • Total Time 45 minutes
  • Yield Serves 4

Ingredients

    • 2 tablespoons olive oil
    • 1 small onion, finely chopped
    • 2 baking potatoes, (8 ounces each), peeled and cut into 1/2-inch cubes
    • 1 small bulb fennel, (about 10 ounces with stalks), trimmed, halved lengthwise, cored, and cut into 1/2-inch dice, fronds reserved for garnish (optional)
    • Coarse salt and ground pepper
    • 1 cup dry white wine
    • 1 bottle (8 ounces) clam juice
    • 4 large egg yolks
    • 1 pound skinless cod fillet, or other white fish, cut into 1 1/2-inch chunks
    • 4 thick slices crusty bread, lightly toasted, for serving
    • Lemon Aioli (http://www.marthastewart.com/258404/lemon-aioli), for serving

Directions

  1. In a large saucepan, heat oil over medium. Add onion, potatoes, and fennel; season with salt and pepper. Cook, stirring frequently, until onion has softened, about 10 minutes (do not allow vegetables to brown).
  2. Add wine, increase heat to medium-high, and cook until liquid has nearly evaporated, 5 to 7 minutes.
  3. Add clam juice and 3 cups water. Bring to a boil, then reduce to a simmer; cook until potatoes are tender, 10 to 12 minutes.
  4. In a small bowl, whisk egg yolks. Whisking constantly, gradually ladle about 1 cup of hot liquid from saucepan into yolks; add mixture to pan. Add fish, and simmer gently until fish is opaque and soup is slightly thickened (do not boil), 4 to 5 minutes. Season with salt and pepper.
  5. Ladle soup into serving bowls; garnish with fennel fronds, if desired. Spread toasted bread with Lemon Aioli, and serve alongside soup.

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