Bourride à la Sétoise

Preparation

1. Make the Base

   1. Step 1

      Heat 2 tablespoons of olive oil in Dutch oven or other large lidded pan over medium-high heat. When hot, add the leek, onions, carrots, tomato, parsley and about ⅓ of the minced garlic. Reduce heat to medium, season with salt and pepper, and cover. Cook, stirring frequently, for 10 minutes.

   2. Step 2

      Add wine and 1½ cups water and cook for another 5 or 10 minutes, or until vegetables are very tender. Transfer mixture to a food processor and purée until smooth. Set aside.

2. Make the Fish

   1. Step 3

      Season fish with salt. Heat 2 tablespoons of oil in a large skillet, add fish and cook over low heat, 3 to 4 minutes each side. Work in batches, adding more oil as needed to keep fish from sticking.

   2. Step 4

      Return purée to Dutch oven along with fish and any juices. Bring to a simmer, reduce heat to low, cover and cook for 10 to 15 minutes, or until fish is cooked through.

3. Make the Aioli

   1. Step 5

      Combine the remaining garlic, a pinch of salt, egg yolk and lemon juice in a bowl; whisk to combine. Begin to add the remaining cup or so of oil a drop at a time, whisking constantly. Once mixture is emulsified, continue to add oil in a steady stream until fully incorporated and mixture is thick, with the consistency of mayonnaise. Season as needed.

   2. Step 6

      Using a slotted spoon, gently transfer fish to a plate and keep warm. Adjust seasoning of the base. Remove base from heat and whisk in the aioli. Add fish back in before serving.