Provençal Fish Stew

Name: Provençal Fish Stew
Ingredients: Food & Wine; 1 garlic clove; 1 large egg yolk; 2 tablespoons fresh lemon juice; 1 tablespoon water; 1 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt; 1/4 cup minced shallot; 2 tablespoons minced seeded tomato; Pinch of saffron threads; 4 cups Master Fish Stock; 1/4 cup Pernod; Four 4-ounce, 1-inch-thick, skinless halibut fillets; 8 colossal head-on shrimp (about 3 pounds); 1 pound littleneck clams, scrubbed; 1/2 pound mussels, scrubbed and debearded; 4 large sea scallops; 2 teaspoons chopped tarragon

18 ingredients

1 steps

Ingredients

Food & Wine
1 garlic clove
1 large egg yolk
2 tablespoons fresh lemon juice
1 tablespoon water
1 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
1/4 cup minced shallot
2 tablespoons minced seeded tomato
Pinch of saffron threads
4 cups Master Fish Stock
1/4 cup Pernod
Four 4-ounce, 1-inch-thick, skinless halibut fillets
8 colossal head-on shrimp (about 3 pounds)
1 pound littleneck clams, scrubbed
1/2 pound mussels, scrubbed and debearded
4 large sea scallops
2 teaspoons chopped tarragon

Directions

1

{"0":"1. In a mini food processor, combine the garlic, egg yolk, lemon juice and water. With the machine on, slowly drizzle in 1 cup of the olive oil. Season the aioli with salt.","2":"2. In a large pot, heat the remaining 2 tablespoons of olive oil. Add the shallot, tomato and saffron and saute over moderately high heat until fragrant, about 1 minute.","4":"3. Add the fish stock and Pernod and bring to a simmer.","6":"4. Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the halibut and shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes; and cook the scallops until just cooked through, about 3 minutes. Discard any clams or mussels that don't open.","8":"5. Using a slotted spoon, transfer the seafood to 4 serving bowls. Pour half of the broth into a large bowl and vigorously whisk in 1\/2 cup of the aioli until smooth. Pour the aioli-enriched broth back into the pot and whisk once more. Pour the broth over the seafood in the serving bowls; garnish with the tarragon. Pass the remaining aioli at the table.","10":"SERVE WITH Toasts drizzled with olive oil and rubbed with 1 halved garlic clove."}