Red Snapper Stew With Aioli
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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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.
Private Notes
Comments
This was very simple but pretty good. Next time I might up the herbs a bit. Maybe add a cup of clam juice. I could see using other white fish. Made me think of the south of France. Lovely hint of citrus. I forgot to add salt and pepper at the end so a couple of spoonfuls of the aioli helped bump up the flavors.
I see this recipe has been here for a long time and yet no comments — I’ve never seen that before! I found it delicious and pretty quick and easy, despite having no fennel on hand. I added a few small sliced potatoes, and the broth was very tasty. I also cheated on the aioli, using good mayo, plus grated garlic, lemon juice, and a touch of salt.