Red Snapper Stew With Aioli

1. 1

   To make the aoli, combine the egg, yolk, garlic, salt, pepper and lemon juice in a blender.

2. 2

   With the motor running, very slowly pour in the oils.

3. 3

   Transfer to a bowl and refrigerate until ready to use.

4. 4

   To make the soup, heat the oil in a large kettle set over medium heat and add the shallot, carrots and fennel.

5. 5

   Cook, stirring, until the vegetables just begin to soften, 3 to 4 minutes.

6. 6

   Add the stock, wine, piece of zest, thyme sprigs and bay leaf and bring to a boil.

7. 7

   Lower to a simmer and cook 10 minutes.

8. 8

   Add the tomatoes and simmer an additional 2 minutes.

9. 9

   Remove the thyme sprigs, zest and bay leaf and add the snapper.

10. 10

    Simmer 3 minutes.

11. 11

    Add the shrimp and simmer another 3 minutes.

12. 12

    Season to taste with salt and pepper.

13. 13

    Transfer the soup to a large serving bowl, garnish with the grated zest, thyme leaves and 1/2 cup of the reserved chopped green fennel fronds.

14. 14

    Serve immediately with aoli and toasted French bread on the side.

* Per serving · 4 servings · Values may vary.