Fish Soup

Serves 4-6

This dish is a derivative of fish stew and just as hearty and comforting. You can use any fish except oily fish such as mackerel or bluefish, as they bring too strong a fishy flavor to the soup. I like to top it with croutons with grated Swiss cheese... a favorite addition in our household.

INGREDIENTS AIOLI

Large pinch of saffron threads, crumbled

2 large egg yolks, at room temperature

1 garlic clove, minced

¾ cup light olive oil

2 teaspoons fresh lemon juice

Fine sea salt

INGREDIENTS SOUP

½ cup extra-virgin olive oil

1 medium onion, thinly sliced

½ fennel bulb, trimmed and thinly sliced

4 garlic cloves, chopped

2 teaspoons saffron threads

3 cups canned whole tomatoes with their juice

¼ cup Pernod

1 bay leaf

2 pounds hake fillets, skinned, cut into chunks (or ask your fishmonger for lean white fish scraps)

Fine sea salt and freshly ground white pepper

12 slices (¼ inch thick) baguette

SPECIAL EQUIPMENT

Food mill

MAKE THE AIOLI: In a small bowl, stir together the saffron and 1 teaspoon warm water and set aside. In a medium bowl, whisk together the egg yolks and garlic. Add the light olive oil, whisking constantly, drop by drop at first and then in a slow, steady stream once the aioli starts to thicken. When all the oil has been incorporated, add the lemon juice and saffron water, and season lightly with sea salt. (Or substitute with ¾ cup good-quality store-bought mayonnaise combined with 1 clove finely minced garlic and a large pinch of saffron.)

MAKE THE SOUP: In a large heavy-bottomed pot, heat the extra-virgin olive oil over medium heat. Add the onion, fennel, and garlic and sauté for 5 minutes. Stir in the saffron and cook until the vegetables are softened and translucent, about 5 minutes.

Crush the tomatoes with a fork and add them to the pot along with the Pernod and bay leaf. Season the fish with sea salt and white pepper and add it to the pot. Add enough water to cover the fish by 1 inch, bring to a simmer, and cook for 25 minutes. Remove from the heat and let stand for 5 minute. Remove the bay leaf.

Strain the broth through a colander into a pot. Puree the fish and vegetables in batches in a food mill and whisk the puree back into the broth. Season with sea salt and white pepper. Keep warm.

Preheat the oven to 350°F.

Spread the baguette slices on a sheet pan and toast in the oven. Coat the toasts with aioli.

Bring the soup back to a simmer, then divide it among warm bowls. Garnish with the aioli-slathered baguette and serve immediately.

Page 121, Seafood Simple