Marinate a large pinch of saffron in ¾ cup white wine while stock is cooking
For the Stock
Bones of 5lbs firm white fish (I used tilapia) (reserve meat for stew)
1 medium onion rough chopped
2 stalks celery rough chopped
2 carrots peeled and rough chopped
2 bay leaves
3 sprigs thyme
1 sprig rosemary
2 tbsp parsley
Peppercorns & Kosher salt
Place everything in stockpot, add 10-12 cups of cold water and simmer for 3 hours. Strain through cheesecloth, discarding boiled food, return to stockpot and simmer for ½ hour to an hour to reduce to 7-8 cups and flavor of broth is well developed.
For the Aioli
10-12 garlic cloves
Pinch of salt
3 egg yolks
2 cups extra virgin olive oil
Juice of ½ lemon
Mash garlic cloves to a paste, combine with egg yolks and salt. Gradually add olive oil, whisking continuously until all two cups are incorporated. Add lemon juice at the end.
For the Stew
½ fennel bulb
Saffron wine infusion
1 ½ lbs small red potatoes
2 tbsp chopped parsley for garnish (optional)
clean leeks by chopping in ½ and rinsing under cold water, making sure to remove the grit. Chop into ½ moons. Cut fennel bulb in ½ lengthwise, core and chop in ½ moons and then cut to size of leeks.
Saute leeks and fennel on medium low heat in 1 tbsp olive oil in a heavy bottomed pan for 20 minutes or so until almost soft. Turn up heat and add saffron infused wine, cook until liquid is almost evaporated. Add 5 cups of the stock and let the leeks and fennel cook for 20 minutes more. Chop fish into 2 inch square chunks, add carefully to broth ½ at a time, removing when almost cooked. Put aside in a covered dish until ready to serve.
Put 1 ½ cups of aioli in a large bowl, gradually add 1 cup of hot stock, whisking to combine. Add this slowly to the leek fennel broth. Add potatoes and bring to a simmer. Thin with more broth if a thinner stew is desired. Place fish in bottom of individual serving bowls, ladle soup over fish. Sprinkle with parsley and serve.