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1
First, make the fish fumet.
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2
This can be done a day or two ahead.
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3
Make the aioli and chill it.
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4
This can also be made ahead.
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5
Preheat the oven to 250 degrees F.
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6
Season the halibut all over with salt and pepper, and set aside breifly.
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7
Arrange the baguette slices in a single layer on a baking sheet and toast, turning once, until golden brown on both sides, about 20 minute Cool and set aside.
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8
Meanwhile, heat the olive oil or butter in a large deep skillet set over medium-high heat.
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9
When the pan is hot, add the fillets and sear for 2 min; turn and sear 2 more minute.
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10
Transfer the fillets to a plate.
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11
Reduce the heat to medium-low, add the garlic, leek and carrots and saute until they begin to soften, about 6 minute.
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12
Season with salt and pepper.
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13
Add the potatoes, saute for 2 min, add the zucchini and squash, toss together with the other vegetables and season with salt and pepper.
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14
Add the fish fumet (fish stock), increase the heat to medium and simmer for 5 minute.
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15
Taste the potatoes and if they are not tender, simmer 2-3 min more.
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16
Taste the broth and correct the seasoning.
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17
Use a ladle to transfer 1 cup of the broth to a small bowl.
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18
This will be used to temper the aioli.
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19
Return the fish to the pot, reduce the leat to low, cover and simmer for 5 minute.
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20
Meanwhile, set aside a generous 1/3 cup of aioli.
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21
This will be spread on the toasts later.
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22
Stir in 2 Tbs of the reserved broth into the the remaining aioli until the mixture is smooth.
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23
Add 2 more Tbs, mix again, and repeat until all of the broth has been mixed into the aioli.
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24
With a slotted spoon transfer the fish fillets into individual soup bowls.
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25
With the heat on very low, stir the tempered aioli and the fresh herbs into the broth and vegetables.
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26
Do NOT let this mixture simmer or boil.
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27
(Ours curddled in class -- didn't look good, but tasted out of this world.
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28
).
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29
Remove from heat.
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30
Slather the reserved aioli over the toasted baguetts.
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31
Ladle the broth and vegetables over each portion of fish.
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32
Garnish with a baguette slice.
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Serve immediately.
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34
VARIATIONS:.
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35
For a soup that is even more velvety in texture, stir in two beaten egg yolks into the aioli before add the broth.
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36
WITH SALMON:.
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37
Use 2 lbs of wild salmon fillets.
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38
Omit the carrots, zucchini and squash.
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39
After cooking the leeks and garlic, stir in 4 tomatoes that have been peeled, seeded, and minced.
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40
Add a generous pinch of saffron threads to the broth just before stirring in the tempered aioli.
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41
WITH SHELLFISH:.
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42
Use a mix of cockles, small clams, mussels, and large shrimp in place of fish.
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Saute the shrimp and remove from the pan.
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Simmer the cockles, clams, and mussels in fumet just long enough for the shells to open.
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45
Return the shrimp to the pot after the shells have opened to heat them through.
