This hymn to garlic is really a white bouillabaisse, a stew of mixed whitefish, its broth thickened and enriched with the garlic mayonnaise called, in the south of France, aioli. Correctly, aioli is just garlic mayonnaise with no other flavorings but I have taken liberties throughout the book, flavoring it with whatever seems appropriate. The best fish to use for this dish would be sea bass, cod, monkfish, conger eel, halibut, pollack, haddock, and whiting.
Fillet the fish and cut into 1½-inch cubes. Save the bones.
Crush the remaining fennel in a mortar with a pestle and mix with the aioli. Put the fish in a pot. Taste the fish stock for salt and add more if necessary. Pour enough stock over the fish to cover by
© 1986 Jeremiah Tower. All rights reserved.