Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Everyday Food, November 2006

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Recipe Summary

prep:
30 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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

  • 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.

  • 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.

  • 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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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/31/2014
This is a brilliant, simple recipe -- one of the best soups I have ever made. The aoili toast is not necessary, but what is key is a really good fruity white wine with a nice acidity to it. I added more wine than in the recipe, and it was delicious. I used the leftover egg whites to make pavlova, which made a perfect dessert the next day.