Rich Provencal Fish Stew (Print Version)
# Ingredients:
→ For the soup
01 -
800g of white fish fillets (like cod, whiting, or monkfish)
02 -
2 celery stalks chopped into chunks
03 -
2 carrots sliced into rounds
04 -
1 sliced leek
05 -
3 crushed garlic cloves
06 -
1 peeled and diced onion
07 -
A couple of bay leaves
08 -
A sprig of thyme
09 -
1 liter of water or fish stock
10 -
Salt and pepper to taste
→ For the aïoli
11 -
Two egg yolks
12 -
Two crushed garlic cloves
13 -
A teaspoon of mustard
14 -
200ml of olive oil
15 -
A sprinkle of salt
→ For serving
16 -
Toasted croutons
17 -
A handful of freshly chopped parsley
# Instructions:
01 -
Sauté the veggies (carrots, leek, onion, and celery) in olive oil for about 5 minutes. Stir in the garlic, thyme, bay leaves, and stock. Let it simmer gently for 15 minutes.
02 -
Poach the fish fillets in the broth for about 10 minutes. Take out the fish, strain the broth, and return it to the pot.
03 -
Whisk the egg yolks together with garlic and mustard. Gradually pour in the olive oil in a thin stream while whisking until it becomes creamy. Add a pinch of salt.
04 -
Mix a ladle of warm broth with the aïoli, then pour it into the pot. Heat it gently, but don’t let it boil. Add the fish back in and warm it up for a few more minutes.
05 -
Serve the soup hot in bowls, topping it with toasted croutons and fresh parsley.
# Notes:
01 -
You can add some shellfish to make it more special.
02 -
Keeps for two days in the fridge.
03 -
Want it richer? Stir in some crème fraîche.