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    Provençal Garlic-Infused Fish Soup with Aioli

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    Pixicook editorial team

    A smooth and luxurious Provençal garlic-infused fish soup that’s both comforting and elegant.

    Ingredients for Provençal Garlic-Infused Fish Soup with Aioli

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

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

    0 lb

    Substitute chevron-down

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

    each

    Substitute chevron-down

    Small Onion, sliced

    each

    Substitute chevron-down

    Fennel Bulb, trimmed and sliced

    each

    Substitute chevron-down

    Garlic Clove, peeled and smashed

    each

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Black Peppercorns

    each

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Thyme Sprigs

    each

    Substitute chevron-down

    Salt

    pinches

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Egg Yolks

    each

    Water

    teaspoons

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

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

    each

    Substitute chevron-down

    Country-style Bread

    slices

    Substitute chevron-down

    Olive Oil

    to taste

    Substitute chevron-down

    Garlic Clove, peeled

    each

    Substitute chevron-down

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

    0 lb

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    How to Make Provençal Garlic-Infused Fish Soup with Aioli

    1. Make the Fish Stock

    Begin by placing the fish bones, sliced leek, onion, fennel, and smashed garlic cloves into a heavy pot. Pour in the dry white wine and add a few black peppercorns, a bay leaf, thyme sprigs, and a generous pinch of salt. Add 4 cups of water. Bring this mixture to a gentle simmer and let it cook for 45 minutes. During this time, the flavors from the fish bones and vegetables will meld together, creating a wonderfully fragrant broth. Once done, strain the stock through a fine sieve to remove any solids and set the clear broth aside.

    2. Prepare the Garlic Mayonnaise

    While the stock is simmering, you can start making the garlic mayonnaise. In a mixing bowl, whisk together the egg yolks and a teaspoon of water. Slowly, in a steady stream, pour in the extra-virgin olive oil while continuously whisking. This slow addition of oil allows the mixture to emulsify, turning into a thick and creamy mayonnaise. Finally, add the garlic paste you made by pounding the garlic cloves with a pinch of salt. This garlic mayonnaise will later give your soup its luxurious texture.

    3. Make the Croutons

    Cut the country-style bread into slices and drizzle them with some olive oil. Toast them in the oven until they turn golden brown and crispy. Once they are done, take a peeled garlic clove and rub it over the toasted bread to infuse it with a subtle garlic flavor. This step adds a delightful crunch and a hint of garlic to your soup.

    4. Prepare the Fish

    Trim your chosen firm white-fleshed fish and cut it into even-sized pieces, ensuring you remove any bones. Season the fish lightly with salt to enhance its natural flavors.

    5. Poach the Fish

    Take the strained fish stock and bring it to a gentle simmer in a heavy pot. Carefully add the seasoned fish pieces into the simmering stock and poach them for about 6 minutes, or until the fish turns opaque and tender. Use a slotted spoon to remove the poached fish and set it aside.

    6. Thicken the Broth

    To thicken the broth, take the prepared garlic mayonnaise and slowly whisk it into the hot broth. This requires constant stirring to prevent the mixture from curdling. The broth should become smooth and rich, coating the back of a spoon nicely.

    7. Serve the Soup

    To serve, place the poached fish pieces into bowls and ladle the thickened broth over them. Add a slice of the garlic-infused crouton to each bowl. The result is a smooth and luxurious Provençal garlic-infused fish soup that’s both comforting and elegant. Enjoy!

    Pitfalls and tips

    Selecting Your Fish

    Opt for a variety of firm, white-fleshed fish such as sea bass, halibut, or cod. Freshness is paramount, so visit your local fishmonger for the best catch of the day. The mix of different textures and flavors will add complexity to your soup.

    Adding the Fish

    Add the fish towards the end of cooking to ensure it remains tender and doesn't overcook. Cut into uniform pieces for even cooking.

    Deglazing

    Deglaze the pan with a good quality dry white wine after sautéing your vegetables. This lifts the fond for added flavor and imparts a slight acidity that balances the richness of the fish and aioli.

    Preparing the Broth

    Sauté your aromatic vegetables – onions, fennel, leeks, and garlic – until they're softened and slightly caramelized. This will introduce a subtle sweetness and richness to your broth.

    Seasoning and Acid

    Season judiciously with salt and pepper and add a dash of quality olive oil or fresh lemon juice at the end to brighten the flavors.


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