Fish Bowl Dinner

• 1 tablespoon olive oil
• 1 onion, (preferably Vidalia) diced
• 1 bulb fennel, diced
• 4 garlic cloves, sliced thinly
• 2 fresh bay leaves
• 10 springs fresh thyme, plus more for garnish
• 4 1-inch strips orange zest
• Pinch red pepper flakes
• 4 cups chicken stock
• 6 4-ounce fillets of Virginia Black Bass
• 4 fingerling potatoes, cooked and sliced
• 6 toasted croutons or mini garlic toasts to garnish (optional)
• Aioli (optional, recipe follows)
• Salt and pepper to taste
• FOR AIOLI:
• 4 cloves garlic
• 1 egg
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup olive oil

1. Using a large heavy bottomed sauce pan, mildly saute onions and fennel in olive oil on medium heat until translucent.
2. Add garlic and allow to cook slowly, but not brown. Add bay leaves, thyme, orange zest and red pepper flakes, stirring gently. Add chicken stock. Season with salt and pepper. Allow to simmer for 10 minutes. Set aside.
3. When ready to serve bring mixture to slow simmer and add fillet of fish, cooked potatoes. Cook until the fish reaches desired doneness, about 4-5 minutes.
4. Divide into soup into 6 bowls, anchoring each bowl with a fillet. Serve with bread and aioli.
5. FOR AIOLI:
6. Combine garlic, egg, yolks and lemon juice in a food processor. Slowly drizzle in olive oil until desired consistency. Season with salt and black pepper. Refrigerate.

olive oil, onion, fennel, garlic, bay leaves, thyme, orange zest, red pepper, chicken stock, virginia black, fingerling potatoes, croutons, salt, garlic, egg, egg yolks, lemon juice, olive oil

Taken from www.epicurious.com/recipes/member/views/fish-bowl-dinner-1278838 (may not work)