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Bourride (Fish Stew with Aïoli)

Homemade aïoli thickens the broth in this satisfying Marsellais stew made with halibut, shrimp, and white wine. From: Saveur SERVES 4 as an Entree

FOR THE AÏOLI:
2 tsp. fresh lemon juice
1 clove garlic, minced
1 egg yolk, at room temperature
Kosher salt, to taste
1 cup olive oil (you won't need this much, just enought to emulsify)
FOR THE SOUP:
¼ cup olive oil
1 tsp. fennel seeds
¼ tsp. cayenne
2 cloves garlic, crushed
2 leeks, white parts only, roughly chopped
2 onions, roughly chopped
2 plum tomatoes, quartered
1 bay leaf
1½ cups dry white wine
4 cups seafood stock
2 lb. skinless firm white fish, such as halibut or monk fish, pin bones removed
10 oz. medium shrimp, peeled and deveined, tails removed
½ tsp. saffron threads
Kosher salt and freshly ground black pepper, to taste
2 tbsp. minced parsley
Toasted baguette, for serving

Make the aïoli: Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl; set aside.

Make the soup: Heat oil in a 6-qt. saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.

Whisk ½ cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes; ladle over fish. Garnish with parsley; serve with toasted baguette.