Tinas Fish Stew With Lemon Aioli Recipes

Steps:

• 1. Trim top off fennel and reserve for garnish. Cut Potatoes and fennel in 3/4 in dice. Heat oil in pot. Saute onion, fennel and potato about 10 minutes. Do not brown. Add wine, cover and simmer until reduced about 10 minutes more.
• 2. Add clam base (I use Better Than Boullion Clam Base) and 4 1/2 cups water. Cover and cook until veggies are tender.
• 3. Wisk flour with the remaining 1/2 cup water and add to pot. Cook until thickened. Add fish cubes and cook an additional 5 minutes more. Taste and adjust seasoning with salt and pepper.
• 4. Meanwhile toast the bread slices. Mix the mayo, zest, juice, Dijon mustard and garlic. Taste and add salt and pepper as needed. Spread on toasts and serve with stew. Garnish stew with reserved fennel fronds.

Steps:

• In a large saucepan, heat oil over medium. Add onion, potatoes, and fennel; season with salt and pepper. Cook, stirring frequently, until onion has softened, about 10 minutes (do not allow vegetables to brown).
• Add wine, increase heat to medium-high, and cook until liquid has nearly evaporated, 5 to 7 minutes.
• Add clam juice and 3 cups water. Bring to a boil, then reduce to a simmer; cook until potatoes are tender, 10 to 12 minutes.
• In a small bowl, whisk egg yolks. Whisking constantly, gradually ladle about 1 cup of hot liquid from saucepan into yolks; add mixture to pan. Add fish, and simmer gently until fish is opaque and soup is slightly thickened (do not boil), 4 to 5 minutes. Season with salt and pepper.
• Ladle soup into serving bowls; garnish with fennel fronds, if desired. Spread toasted bread with Lemon Aioli, and serve alongside soup.

Steps:

• In a large pot, heat oil over medium. Add onions, stirring occasionally, and cook until they begin to soften, about 8 to 10 minutes. Stir in the minced garlic and cook until fragrant and lightly golden, 1 minute.
• Stir in saffron, and pour in fish stock and wine. Add potatoes, fennel seeds, orange peel, a large pinch of salt and a few grinds of black pepper. Bring to a simmer, cover, and cook for about 25 minutes, until potatoes are tender.
• Season fish with salt and pepper. Remove orange peels from soup and add fish. Cook, covered, over medium-low heat until fish is opaque and flaky, 4 to 14 minutes, depending on the thickness of the fillets. Using a metal spatula or knife, break the fish into chunks.
• In a small bowl, whisk together the mayonnaise, lemon juice, remaining garlic and Aleppo pepper. Slowly stir in a ladle of hot stock into mayonnaise mixture. Gently stir mayonnaise mixture into simmering soup. Heat through, without reaching a boil (the mayonnaise will curdle). Stir in parsley and taste, adding more salt if you'd like. When serving, garnish with more parsley and Aleppo.

Steps:

• Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
• Arrange fish cakes on plates. Spoon aioli alongside and serve