Fisherman's Stew with Roasted Garlic Mayonnaise

Click here to print the recipe

Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons roasted garlic purée (recipe below)
• 1 tablespoon fresh lemon juice
• 1 pinch cayenne pepper
• Salt and ground white pepper
• 2 tablespoons olive oil
• 2 leeks, white and light green parts only, cleaned and thinly sliced
• 1 large carrot, peeled and finely chopped
• 1 fennel bulb, trimmed and finely chopped
• 3 cloves garlic, minced
• 2 cups fish stock, or bottled clam juice
• 2 cups dry white wine
• 1 28-ounce can diced tomatoes, with juice
• 1 pinch saffron threads
• Ground black pepper and salt
• 2 pounds white fish such as halibut or monk fish, cut into 1 1/2-inch pieces
• Finely chopped fresh chives for garnish

Directions:

• In a small bowl, combine the mayonnaise, garlic purée, lemon juice, salt and white pepper to taste, and mix well to combine. Taste and adjust the seasoning. Refrigerate until ready to use.
• In a large dutch oven over medium heat, heat the oil. Add leeks, carrot, and fennel and sauté until softened, about 5 minutes. Add garlic and sauté for 1 minute longer. Add the stock, wine, tomatoes with juice, saffron, and salt and pepper to taste and bring to a simmer. Reduce the heat to medium low, cover partially, and simmer until the vegetables are tender, about 20 minutes. Taste and adjust the seasoning. Remove from heat. Using a handheld or standing blender, coarsely purée the soup, making sure to leave some texture.
• Return the pot to medium heat. Add fish pieces and cook until the fish is opaque throughout, 6-8 minutes. Taste and adjust the seasoning.
• Ladle the stew into warmed deep bowls and top each serving with a spoonful of garlic mayo. Garnish with chopped chives and serve immediately.

* To make garlic purée, preheat the oven to 425 degrees F. Using a small sharp knife, cut off the top of each garlic head, exposing the cloves. Place the head in a small roasting pan, drizzle with olive oil and sprinkle with salt. Cover the pan tightly with aluminum foil and roast until the garlic is very soft when pierced with a knife, about 45 minutes. Remove from the oven and let cool briefly. Squeeze the garlic cloves out of their skins and mash with a fork to make smooth purée.

Recipe is adapted from Williams-Sonoma Soup and Stew Cookbook