(serves 6 as a main course)
1.5 kg (3 lbs.) mixed Fish (weighed on the bone)
(try for Sea Bass, John Dory, Whiting, Monkfish etc.)
1.5 Ltrs(2 ½ pts) Fish Stock, made with the bones and:
1 Onion, peeled and sliced
A sprig of Thyme, a bay leaf, pinch Fennel seeds a sprig of Parsley and two crushed cloves garlic.
Aioli;
6 Cloves Garlic
2 Egg Yolks
250ml (9 oz.) Olive Oil
Juice of 1 lemon
Salt and Pepper.
This is often classed as a fish soup but is in fact much too hearty for this.
It is a filling main course fish stew if served with French bread.
First make the fish stock.
Ask the fishmonger to fillet the fish you are using and to give you the bones and heads. (or ask him for appropriate fish bones if the fish is already filleted)
Put these bones into a large pot with the onion, garlic and herbs and add in 1 ½ ltrs water.
Bring these to the boil and simmer for twenty minutes.
Strain carefully and reserve.
Now make the Aioli.
Crush the cloves of garlic or chop them very finely.
Add these to the egg yolks in a heavy bowl and with a beater beat them well.
Dribble in the olive oil and, beating all the time, make a thick garlicy mayonnaise.Add the lemon juice and the seasonings half way through.
Both these can be made up in advance.
Cut the filletted fish into large chunks or slices.
Bring the stock to a slow simmer.
Taste and season.
Slip in the fish pieces and simmer for about 15 minutes until just cooked.
Remove these pieces with a slotted spoon and keep warm.
In a heavy based pot heat some of the stock and then, off the heat whisk in the aioli.
Put this on a low heat and continue whisking in the hot stock and whisking on a low heat until it thickens a little.
Stir this into the hot stock and beat together.
Divide the fish between six large soup plates and ladle over the soup.
It is traditional to serve with slices of French bread which you have toasted crisp in a low oven, you can do this or just serve fresh bread to mop up the delicious garlicy soup.
After this you won’t need a dessert, maybe some fruit or cheese.
