Provençal Garlic-Infused Fish Soup with Aioli

Bones From White-fleshed Fish, washed and cut into pieces

0 lb

Leek, White Part Only, cleaned, sliced, and rinsed

each

Small Onion, sliced

each

Fennel Bulb, trimmed and sliced

each

Garlic Clove, peeled and smashed

each

Dry White Wine

cups

Black Peppercorns

each

Bay Leaf

each

Thyme Sprigs

each

Salt

pinches

Water

cups

Egg Yolks

each

Water

teaspoons

Extra Virgin Olive Oil

cups

Garlic Clove, pounded to a paste with a pinch of salt

each

Country-style Bread

slices

Olive Oil

to taste

Garlic Clove, peeled

each

Firm White-Fleshed Fish, trimmed and cut into even-sized pieces

0 lb

Salt

to taste