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!