BULLINADA (CATALAN FISH STEW WITH AIOLI)

Bullinada (Catalan Fish Stew With Aioli) image

Provided by Melissa Clark

Time 1h

Yield 6 servings

Number Of Ingredients 15

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2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
8 garlic cloves, 6 minced and 2 finely grated, passed through a press or crushed to a paste
1/4 teaspoon saffron threads
8 cups fish stock, or use a combination of vegetable stock and clam juice
1/2 cup dry white wine
1 3/4 pounds new potatoes, peeled and cut into 1/2-inch-thick slices
1 teaspoon fennel seeds, crushed
Strips of zest from 1/2 orange
Salt and black pepper
1 3/4 pounds skinless fish fillets, such as hake or monkfish
3/4 cup prepared mayonnaise
Juice of 1/2 lemon, plus more to taste
1/2 teaspoon Aleppo pepper, plus more for serving
1/2 cup chopped flat-leaf parsley leaves, plus more for serving

Steps:

In a large pot, heat oil over medium. Add onions, stirring occasionally, and cook until they begin to soften, about 8 to 10 minutes. Stir in the minced garlic and cook until fragrant and lightly golden, 1 minute.
Stir in saffron, and pour in fish stock and wine. Add potatoes, fennel seeds, orange peel, a large pinch of salt and a few grinds of black pepper. Bring to a simmer, cover, and cook for about 25 minutes, until potatoes are tender.
Season fish with salt and pepper. Remove orange peels from soup and add fish. Cook, covered, over medium-low heat until fish is opaque and flaky, 4 to 14 minutes, depending on the thickness of the fillets. Using a metal spatula or knife, break the fish into chunks.
In a small bowl, whisk together the mayonnaise, lemon juice, remaining garlic and Aleppo pepper. Slowly stir in a ladle of hot stock into mayonnaise mixture. Gently stir mayonnaise mixture into simmering soup. Heat through, without reaching a boil (the mayonnaise will curdle). Stir in parsley and taste, adding more salt if you'd like. When serving, garnish with more parsley and Aleppo.