Fish Stew with Noodles

Ingredients

• 1 onion
• 2 stalks leek
• 2 Garlic cloves
• 2 tbsp olive oil
• 3 tomatoes
• 250 ml dry white wine
• 2 tbsp cognac
• Salt
• Pepper (freshly ground)
• 1 tin saffron
• 4 Tbsp breadcrumbs
• 2 tsp Tomato paste
• 500 g sea bass fillet
• 250 g small Venus clams (pre-cooked)
• 200 g shrimp
• aioli
• 3 Garlic cloves
• 2 fresh egg yolks
• 0.5 tsp sharp mustard
• Salt
• Pepper (freshly ground)
• 250 ml fruity olive oil
• 2 tsp lemon juice

Instructions

1. 1.

   Peel the onion and dice finely. Clean the leek, wash it, and slice the white and light green parts into thin rings. Peel the garlic and roughly chop.

2. 2.

   Briefly blanch the tomatoes, cool them, peel, quarter, and cut into small cubes. Sauté the onion, leek, and garlic in hot oil, add the tomatoes, pour in wine and cognac, season with salt, pepper, and saffron. Add 1 liter of water, stir in breadcrumbs and tomato paste, bring to a boil, then simmer for about 15 minutes.

3. 3.

   Cut the fish into bite-sized pieces and add it along with the clams and shrimp to the soup; let it cook gently for another 7 minutes on low heat. Serve the fish stew with noodles with fresh baguette and aioli.

4. 4.

   Peel the garlic and press it through a garlic press, or crush it in a mortar into paste.

5. 5.

   Whisk the egg yolks with mustard, garlic, salt, and pepper using an electric mixer until creamy. Gradually add oil—first dropwise, then in a thin stream—stirring until the mayonnaise is finished. If the mixture becomes too stiff, add a little lemon juice.