Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Fish Soup with Lemon Aioli 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 45 mins Servings: 4 This one-pot meal is inspired by the Provencal fish stew, bouillabaisse, and makes a lovely Sunday dinner. Ingredients 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 Directions 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). 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. Rate it Print