6 servings
1/4 cup extra virgin olive oil
1 lb russett potatoes, peeled and very thinly sliced
1 leek, white part only, very thinly sliced
2 shallots, peeled, diced
1 medium carrot, peeled, very thinly sliced
2 garlic cloves, minced
2 bay leaves
1 orange, zested
1/4 teaspoon saffron threads
2 lbs fresh ripe tomatoes, peeled and diced (I used roma for this)
1/4 cup finely chopped Italian parsley
2 quarts fish stock (or use combination fish and clam stock)
1 cup dry vermouth
2 lbs monkfish, membrane removed, cut up into bite-sized chunks
salt and pepper to taste
In a saucepan using medium heat, combine olive oil, potatoes, leek, shallots, carrot, garlic, bay leaves, and orange zest. Sweat mixture until onions (shallot and leek) are translucent, approximately five minutes. Do not brown. Add saffron, tomatoes, parsley, fish stock and vermouth. Bring to a boil. Reduce heat and simmer until vegetables are just tender (about 30 minutes). Just before serving, add monkfish and cook 1-2 minutes only (do not overcook). Remove bay leaf and season with salt and pepper. Serve with garlic aioli and croutons
Garlic Alioli Cream:
(1 cup)
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon dijon mustard
2 large eggs yolks, room temperature
1 cup extra virgin olive oil
1-1/4 cup creme fraiche (or cream)
pinch cayenne
pepper and salt to taste
Mash together garlic and salt until paste forms. Add mustard and 1 egg yolk, whisking to incorporate. Add other egg yolk and repeat until well mixed. Begin to whisk in oil, droplet by droplet at first, whisking constantly, until mixture thickens. Gradually whisk in remaining oil in a slow, steady stream until thickened like mayonnaise. Whisk in creme fraiche. Add cayenne and pepper to taste. This dish is best if made at least several hours ahead and refrigerated (the cream thickens and can be spooned in easier). Alternatively you can make this using a food processor.
French country croutons:
1 sweet French baguette
extra virgin olive oil
Preheat oven to 400. Slice baguette into 1/2 inch thick slices. Brush lightly with olive oil on both sides. Place on sheet pan and toast in oven until golden brown, about 12 minutes.
Serving:
Ladle soup in bowls and place crouton on surface and spoon aioli cream on the croutons, spilling over onto soup.