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1
Prepare the aioli: Mix the bread crumbs with the vinegar.
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2
When absorbed, wring out the excess liquid in paper toweling.
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3
Using the metal blade of a food processor, combine the bread crumb mixture, egg yolks, garlic, salt, and pepper.
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4
Pulse on and off until smooth.
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5
With the machine running, gradually add the olive oil in a slow steady stream and process until the aioli is very thick.
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6
Add the lemon juice and 1 tablespoon of boiling water to lighten the mixture.
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7
Using a rubber spatula, scrape the mixture into a bowl, cover, and refrigerate until ready to use.
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8
(The aioli may be prepared 1 day ahead.)
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9
Prepare the vegetables: Place the fennel wedges in a large saute pan and add enough chicken stock to barely cover.
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10
Fit the pan with a buttered round of waxed paper.
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11
Bring the liquid to a simmer over medium heat.
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12
Cook the fennel for 20 minutes until fork tender.
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13
Set the fennel aside in the cooking liquid to keep warm.
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14
Boil the potatoes in a large saucepan of lightly salted water until tender, about 15 minutes.
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15
Drain well.
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16
Wrap the potatoes in a clean kitchen towel, return to the pot, and cover to keep warm.
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17
Cut the artichokes half lengthwise and rub them with the lemon.
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18
Using a small paring knife, scrape away the thistley chokes.
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19
In a nonreactive pan, heat the oil over medium heat, add the artichokes, cover and, shaking the pan occasionally, saute until tender, about 10 minutes.
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20
Season with salt and pepper.
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21
Cover to keep warm and set aside.
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22
Prepare the bourride: In a soup kettle, add the fish stock and bring to a simmer over medium heat.
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23
Rinse the fillets in cold water, drain, and pat dry.
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24
Add to the stock and simmer for 2 to 3 minutes until the fish is barely opaque.
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25
Place half of the aioli in a medium bowl and gradually whisk in a ladle or two of the fish stock.
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26
Stir the aioli-stock back into the kettle and cook another minute until slightly thickened.
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27
(Do not boil.)
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28
Ladle the soup into warm soup plates, sprinkle with parsley, and serve with croutons, vegetables, and the remaining aioli on the side.
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29
Note: For a summer lunch or starter, serve the aioli as a dipping sauce for a variety of raw vegetables, such as tomatoes, celery, sweet peppers, wax beans, baby carrots, and scallions.
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30
Accompany with hard-boiled eggs and boiled new potatoes.
