Red Snapper Stew With Aioli

• 1 large egg
• 1 large egg yolk
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• A few grinds of white pepper
• 1 teaspoon lemon juice
• 3/4 cup extra-virgin olive oil
• 1/4 cup safflower oil
• 2 tablespoons olive oil
• 1/2 cup minced shallot
• 2 carrots, finely diced
• Small head fennel (reserve the feathery green fronds, about 1/2 cup), quartered and thinly sliced
• 4 cups fish stock or low-sodium chicken stock
• 1 cup white wine
• 1 3-inch piece orange zest, plus 1 tablespoon coarsely grated zest
• 2 sprigs thyme, plus 1 1/2 teaspoons thyme leaves
• 1 bay leaf
• 2 medium tomatoes, peeled, seeded and chopped
• 1 1/2 pounds red snapper (about 4 fillets), cut into 1-inch strips
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper to taste
• Toasted French bread for serving

1. To make the aoli, combine the egg, yolk, garlic, salt, pepper and lemon juice in a blender.
2. With the motor running, very slowly pour in the oils.
3. Transfer to a bowl and refrigerate until ready to use.
4. To make the soup, heat the oil in a large kettle set over medium heat and add the shallot, carrots and fennel.
5. Cook, stirring, until the vegetables just begin to soften, 3 to 4 minutes.
6. Add the stock, wine, piece of zest, thyme sprigs and bay leaf and bring to a boil.
7. Lower to a simmer and cook 10 minutes.
8. Add the tomatoes and simmer an additional 2 minutes.
9. Remove the thyme sprigs, zest and bay leaf and add the snapper.
10. Simmer 3 minutes.
11. Add the shrimp and simmer another 3 minutes.
12. Season to taste with salt and pepper.
13. Transfer the soup to a large serving bowl, garnish with the grated zest, thyme leaves and 1/2 cup of the reserved chopped green fennel fronds.
14. Serve immediately with aoli and toasted French bread on the side.

egg, egg yolk, garlic, kosher salt, grinds of white pepper, lemon juice, extravirgin olive oil, safflower oil, olive oil, shallot, carrots, head fennel, fish stock, white wine, orange zest, thyme, bay leaf, tomatoes, red snapper, shrimp, kosher salt, bread

Taken from cooking.nytimes.com/recipes/8791 (may not work)