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Monkfish Soup
(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 tsp saffron threads
2 lbs fresh ripe tomatoes, peeled and diced (I used roma for
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

(1 cup)

6 garlic cloves, crushed
1/2 tsp kosher salt
1/4 tsp 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.

Ladle soup in bowls and place crouton on surface and spoon aioli
cream on the croutons, spilling over onto soup.


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