Fish Soup with Lemon Aioli

Prep Time:
30 mins
Total Time:
45 mins

This one-pot meal is inspired by the Provencal fish stew, bouillabaisse, and makes a lovely Sunday dinner.


  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 2 baking potatoes, (8 ounces each), peeled and cut into ½-inch cubes

  • 1 small bulb fennel, (about 10 ounces with stalks), trimmed, halved lengthwise, cored, and cut into ½-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 ½-inch chunks

  • 4 thick slices crusty bread, lightly toasted, for serving

  • Lemon Aioli, for serving


  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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