Marseille-Style Fish Stew with Aïoli

Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

A generous amount of homemade aïoli, pungent with garlic and rich with olive oil, is whisked into the wine-and-saffron-flavored broth of this satisfying French stew from Marseille. The resulting creamy consistency, combined with vibrant leek and tomato, complements the halibut and shrimp.


For the Aïoli

  • 2 tsp. fresh lemon juice
  • 1 clove garlic, finely chopped
  • 1 egg yolk


  1. Make the aïoli: Whisk together lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thickened, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl and set aside.
  2. Make the soup: Heat oil in a 6-qt. saucepan over medium. Add fennel seeds,