- 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
- 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