Fish Soup Marseillaise with Aioli

Ingredients

• 4 cloves garlic
• 1 egg yolk
• Lemon juice
• 150 ml olive oil
• Salt
• Cayenne pepper
• 2 cloves garlic
• 400 g fennel
• 400 g flesh tomato
• 0.5 bunch spring onions
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1.5 l fish stock
• 250 g monkfish fillet
• 150 g monkfish fillet
• 250 g sea eel
• 250 g mussels
• 2 g saffron
• Salt
• freshly ground pepper
• Tabasco
• 2 tbsp Pastis

Instructions

1. 1.

   For the aioli, peel and crush the garlic with a press. Then mix with egg yolk and a splash of lemon juice. Whisk in the olive oil slowly in a thin stream until emulsified. Season with salt, lemon and cayenne pepper.

2. 2.

   For the soup, peel and slice the garlic into thin rounds. Clean, wash and slice the fennel thinly.

3. 3.

   Score the flesh tomatoes crosswise, briefly blanch in boiling water, peel, quarter, remove stems, seed and dice. Trim, wash and cut spring onions into thin rings. Wash thyme and rosemary, shake dry and strip leaves or needles. Heat fish stock in a large pot. Add fennel, diced tomatoes, spring onion rings, rosemary needles and thyme leaves; cover and simmer for about 8 minutes. Meanwhile rinse the fish fillets under cold water, pat dry with kitchen paper and cut into bite‑sized pieces. Wash mussels in cold water and remove the beard. Discard open mussels. Add mussels, fish pieces and saffron to the stock; cover and simmer for another ~6 minutes. Remove any unopened mussels from the soup and discard. Season the bouillabaisse with salt, pepper, Tabasco and Pastis.

4. 4.

   Serve the soup with aioli. A baguette makes a perfect accompaniment.