BOURRIDE (FISH STEW WITH AIOLI)

Bourride (Fish Stew with aioli) image

Number Of Ingredients 16

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1/4 cup olive oil
1 teaspoon fennel seeds
1/4 teaspoon cayenne
2 cloves garlic, crushed
2 leeks, white parts only, roughly chopped
2 onions, roughly chopped
2 plum tomatoes, quartered
1 bay leaf
1.5 cups dry white wine
4 cups seafood stock
2 pounds skinless firm white fish, such as halibut or monk fish, pin bones removed
10 ounces medium shrimp, peeled and deveined, tails removed
1/2 teaspoon saffron threads
to taste kosher salt and freshly ground black pepper
2 tablespoons minced parsley
kind of a lot, see link aioli

Steps:

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 1⁄2 cup broth into aïoli; return to pan. Cook until slightly thick, 4-5 minutes; ladle over fish. Garnish with parsley; serve with toasted baguette.