Fish Soup With Matzo Balls And Aioli

• 4 eggs
• 1/4 cup extra virgin olive oil
• 1/4 cup water
• 1 cup matzo meal
• 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, minced
• 1 teaspoon salt
• Freshly ground pepper
• 2 tablespoons extra virgin olive oil
• 2 onions, sliced
• 3 carrots, coarsely chopped
• 3 celery stalks, coarsely chopped
• 1 3-4 pound saltwater fish, scaled and gutted
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 to 4 sprigs flat-leaf parsley
• 1 large head garlic, halved
• 2 tablespoons tomato paste
• 2 1/2 pounds chopped fresh tomatoes
• 1 teaspoon saffron threads
• 1/4 teaspoon cayenne pepper
• 1 large potato, peeled and coarsely chopped
• 1 teaspoon sea salt
• Freshly ground pepper
• 1 egg yolk, at room temperature
• A pinch of salt
• 1 clove garlic, minced or crushed in a garlic press
• A pinch of saffron threads
• 1 cup extra virgin olive oil

1. In a large bowl, combine the eggs, olive oil, water, matzo meal, garlic, cilantro, and salt.
2. Add a few grinds of pepper.
3. Using a whisk or wooden spoon, gently mix to incorporate all the ingredients.
4. Cover the bowl and refrigerate for at least three hours.
5. When the matzo mix is firm to the touch, remove it from the refrigerator and shape it into 10 to 15 balls about the size of ping-pong balls.
6. Rinse your hands between forming each few balls to prevent them from sticking.
7. Lay the matzo balls out on a flat surface coated with wax paper.
8. Fill a large skillet halfway with lightly salted water and bring to a boil over high heat.
9. Use a large spoon to gently lay the matzo balls into the water in a single layer.
10. Cover the pan and reduce the heat to medium-low.
11. Cook until the matzo balls have expanded and are firm to the touch, approximately 45 to 50 minutes.
12. Use the matzo balls immediately or let them cool and refrigerate for up to three days.

eggs, extra virgin olive oil, water, matzo meal, garlic, fresh cilantro, salt, freshly ground pepper, extra virgin olive oil, onions, carrots, celery stalks, fish, thyme, bay leaf, parsley, head garlic, tomato paste, tomatoes, saffron threads, cayenne pepper, potato, salt, freshly ground pepper, egg yolk, salt, clove garlic, threads, extra virgin olive oil

Taken from www.foodrepublic.com/recipes/fish-soup-with-matzo-balls-and-aioli-recipe/ (may not work)