BOURRIDE SèTOISE - PROVENCE FISH SOUP WITH AïOLI

Steps:

• In a large pan bring to the boil the roughly chopped tomatoes and onions, 5 cloves of garlic, the thyme, saffron & orange zest.
• Add 2 tablespoons of the olive oil & one glass of white wine plus 1 litre of water.
• Simmer for 20 minutes.
• Meanwhile, pound the remaining garlic to a puree in a pestle and mortar (or liquidise it if you are feeling lazy).
• Blend in 2 egg yolks and add salt and pepper.
• Gradually beat in the remaining olive oil in a thin stream, using a whisk, until you feel the aioli is thick enough.
• Add lemon juice to taste and leave on one side. (Reward yourself for your efforts by drinking the other glass of wine!).
• Cut the skinned and boned fish into 1" chunks and add it to the saucepan.
• Poach for 15 minutes.
• Then remove the fish with a draining spoon and keep warm.
• Sieve the stock and discard the *vegetables.
• Return the stock to the pan and reheat gently.
• Take about half of the aioli and beat the remaining egg yolk into it. Then slowly pour the warmed stock onto it, stirring constantly.
• Return this mixture to the pan and heat gently, stirring all the time, until it thickens slightly.
• It should be like rather thin custard. Don't let it boil, or it will curdle.
• Divide the cooked fish between serving bowls and pour the soup over it.
• Serve with thin slices of toasted French bread and the remaining aioli.
• NOTE: I serve the *vegetables - tomatoes, onions & garlic on the side as an extra vegetable.