Fish Stew with Aioli – Bruno Albouze

By Bruno Albouze · 90 min

Ingredients

Instructions

1. Make the aioli: mash the garlic with the salt in a mortar until smooth, then gradually add the olive oil, speeding up as the emulsion forms until it reaches the desired consistency. Chill until needed.
2. Clean the mussels, then cook them in a covered pot with a little olive oil and a dash of fish fumet for 4 minutes, or until they open. Discard any that stay closed. Remove the mussel meat from the shells and reserve, saving the cooking liquid to add to the fish fumet.
3. Peel and wash the potatoes, cut them into thick slices, cover them with fish fumet, bring to a boil and cook for about 25 minutes until fork tender. Remove and reserve; keep the fumet to cook the fish.
4. Bring the fish fumet to a boil in a sauté pan, add the monkfish, cover and cook over medium heat for about 15 minutes. Transfer the fish to a shallow dish and reserve.
5. Strain the fumet through a fine sieve. If you want a thicker sauce, whisk in a roux to make a velouté.
6. Just before serving, reheat the fumet, add the aioli and emulsify with an immersion blender (use a high-powered blender for a foamier result).
7. Toast and garlic-rub the bread. Reheat the mussels with a little olive oil. Arrange potatoes and mussels in warm plates or a shallow dish, pour over some sauce, add the fish and more sauce, and garnish with fennel fronds or dill.

Summarized from Bruno Albouze's video. Watch it for the details.

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