Bourride Sètoise - Provence Fish Soup With Aïoli

Ingredients

• 1 1/2 kg monkfish or other firm white fish fillets
• 1/2 liter olive oil, approx
• 3 tomatoes, chopped roughly
• 2 onions, chopped roughly
• 13 garlic cloves, peeled & diced
• 1 sprig thyme
• 1 orange, zest of, grated
• 1/2 teaspoon saffron
• 2 glasses white wine
• 1/2 lemon, juice of
• 3 egg yolks
• salt and black pepper

Directions

1. 1

   In a large pan bring to the boil the roughly chopped tomatoes and onions, 5 cloves of garlic, the thyme, saffron & orange zest.

2. 2

   Add 2 tablespoons of the olive oil & one glass of white wine plus 1 litre of water.

3. 3

   Simmer for 20 minutes.

4. 4

   Meanwhile, pound the remaining garlic to a puree in a pestle and mortar (or liquidise it if you are feeling lazy).

5. 5

   Blend in 2 egg yolks and add salt and pepper.

6. 6

   Gradually beat in the remaining olive oil in a thin stream, using a whisk, until you feel the aioli is thick enough.

7. 7

   Add lemon juice to taste and leave on one side. (Reward yourself for your efforts by drinking the other glass of wine!).

8. 8

   Cut the skinned and boned fish into 1" chunks and add it to the saucepan.

9. 9

   Poach for 15 minutes.

10. 10

    Then remove the fish with a draining spoon and keep warm.

11. 11

    Sieve the stock and discard the *vegetables.

12. 12

    Return the stock to the pan and reheat gently.

13. 13

    Take about half of the aioli and beat the remaining egg yolk into it. Then slowly pour the warmed stock onto it, stirring constantly.

14. 14

    Return this mixture to the pan and heat gently, stirring all the time, until it thickens slightly.

15. 15

    It should be like rather thin custard. Don't let it boil, or it will curdle.

16. 16

    Divide the cooked fish between serving bowls and pour the soup over it.

17. 17

    Serve with thin slices of toasted French bread and the remaining aioli.

18. 18

    NOTE: I serve the *vegetables - tomatoes, onions & garlic on the side as an extra vegetable.