Fish, potato, and mayonnaise soup

This hot soup came from the Málaga fishermen who warmed their chilled bones with it in the winter. Charlie’s version is far superior to the norm—the fish fillets are generous in size and the toast with aioli is an extra treat, altogether making a delicious and filling dinner dish. If you cannot face making the fish stock, use a top quality, ready-made one. The same goes for the mayonnaise.