Slow-Cooker Fish Stew with Fingerling Potatoes and Aioli
You can prepare this slow-cooker stew from the French fishing port of Marseilles in the traditional way, stirring the aioli into the strained liquid and then simmering gently to thicken, or you can top each serving with a dollop of aioli for diners to swirl into their bowls.
Ingredients
- 3 Tbs. olive oil
- 1 lb. (500 g) fingerling or Yukon Gold potatoes, cut into 1/2-inch (12-mm) pieces
- 1 small fennel bulb, trimmed, cored and thinly sliced crosswise
- 1 leek, white and pale green parts, halved lengthwise and thinly sliced crosswise
- 1 large, ripe tomato, halved, seeded and finely chopped
- 1/2 yellow onion, finely chopped
- 1 carrot, peeled and finely diced
- Kosher salt and freshly ground pepper
- 2 cups (16 fl. oz./500 ml) fish stock
- 1 cup (8 fl. oz./250 ml) dry white wine
- 2 garlic cloves, minced, plus 1 large garlic clove
- 1 large bay leaf
- 2 lb. (1 kg) skinned firm, thick white fish fillets such as halibut, mahimahi or cod, cut into 1-inch (2.5-cm) pieces
- 2 Tbs. chopped fresh flat-leaf parsley
For the aioli:
- 1 egg yolk
- Juice of 1 lemon (about 2 Tbs.)
- 1 tsp. Dijon mustard
- 1 small garlic clove, minced
- Kosher salt
- 2/3 cup (5 fl. oz./160 ml) canola oil
- 1/3 cup (3 fl. oz./80 ml) mild olive oil
For the crostini:
- 1 baguette, cut on the diagonal into slices 3/8 inch (1 cm) thick (about 24 slices)
- 2 Tbs. olive oil
- 2 garlic cloves, peeled but left whole
Directions
In a large, heavy fry pan over medium heat, warm the olive oil. Add the potatoes, fennel, leek, tomato, onion, carrot and 1 tsp. salt and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the stock, wine, garlic and bay leaf and stir to combine. Transfer the contents of the pan to a slow cooker, cover and cook on the low setting for 2 hours. The vegetables should be tender.
While the stew cooks, make the aioli: In a small bowl, whisk together the egg yolk, lemon juice, mustard, garlic and a scant 1/2 tsp. salt. Add the mixture to a small food processor. Turn the processor on and slowly add about half of the canola oil through the feed tube in a thin, slow stream. The mixture should emulsify. Now slowly pour in the remaining canola oil and the olive oil and process until incorporated. The aioli should be thick. Transfer to a bowl, cover and refrigerate until ready to serve.
Also while the stew cooks, make the crostini: Preheat an oven to 425°F (220°C). Brush the baguette slices on both sides with the olive oil and arrange in a single layer on a rimmed baking sheet. Toast, turning once, until nicely browned on both sides, about 7 minutes. While the toasts are still warm, rub one side of each toast with the garlic. Set aside.
Add the fish to the slow cooker and stir to coat with the cooking liquid. Re-cover and cook on the low setting until the fish is opaque throughout, about 10 minutes.
Using a slotted spoon, transfer the fish and vegetables to a shallow serving bowl and cover to keep warm. Pour the liquid through a fine-mesh sieve into a saucepan. Add any solids in the sieve to the serving bowl, discarding the bay leaf. Whisk 1/2 cup of the aioli into the strained liquid, then bring to a simmer over medium heat on the stove top and cook, whisking constantly, until warmed through, about 5 minutes.
Pour the hot liquid over the fish mixture, garnish with the parsley and serve, accompanied with the crostini. The remaining aioli can be served for spreading on the crostini, or it can be stored in an airtight container in the refrigerator for up to 1 week. Serves 6.
Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)