Red Snapper Stew With Aioli
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1large egg
- 1large egg yolk
- 2cloves garlic, minced
- ½teaspoon kosher salt
- A few grinds of white pepper
- 1teaspoon lemon juice
- ¾cup extra-virgin olive oil
- ¼cup safflower oil
- 2tablespoons olive oil
- ½cup minced shallot
- 2carrots, finely diced
- Small head fennel (reserve the feathery green fronds, about ½ cup), quartered and thinly sliced
- 4cups fish stock or low-sodium chicken stock
- 1cup white wine
- 13-inch piece orange zest, plus 1 tablespoon coarsely grated zest
- 2sprigs thyme, plus 1½ teaspoons thyme leaves
- 1bay leaf
- 2medium tomatoes, peeled, seeded and chopped
- 1½pounds red snapper (about 4 fillets), cut into 1-inch strips
- 1pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper to taste
- Toasted French bread for serving
For the Aioli
For the Stew
Preparation
- Step 1
To make the aoli, combine the egg, yolk, garlic, salt, pepper and lemon juice in a blender. With the motor running, very slowly pour in the oils. Transfer to a bowl and refrigerate until ready to use.
- Step 2
To make the soup, heat the oil in a large kettle set over medium heat and add the shallot, carrots and fennel. Cook, stirring, until the vegetables just begin to soften, 3 to 4 minutes. Add the stock, wine, piece of zest, thyme sprigs and bay leaf and bring to a boil. Lower to a simmer and cook 10 minutes. Add the tomatoes and simmer an additional 2 minutes.
- Step 3
Remove the thyme sprigs, zest and bay leaf and add the snapper. Simmer 3 minutes. Add the shrimp and simmer another 3 minutes. Season to taste with salt and pepper. Transfer the soup to a large serving bowl, garnish with the grated zest, thyme leaves and ½ cup of the reserved chopped green fennel fronds. Serve immediately with aoli and toasted French bread on the side.
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