Striped Bass Stew with Kohlrabi, Fennel, Saffron & Pimenton Aioli

Though we like to keep things local, we make an exception for striped bass. Ours comes from New England waters, where they are doing a great job of managing this species, which was once quite threatened. Ask your fishmonger to fillet the fish, and be sure you get the leftover head and bones. Striped bass bones make for a beautiful broth, and the meat has enough oil to remain moist when poached in it. Getting into the rhythm of using the whole fish feels good and brings a depth to the dish t