Fish Stew with Aioli

Directions

1. In a large, heavy pot over medium heat, warm the oil. Stir in the onion, fennel, celery, leeks, garlic, and bay leaf and cook, stirring often, until tender but not browned, 10 to 15 minutes. Stir in the wine and simmer until reduced by half, about 15 minutes. Stir in the stock and water and bring to a boil. Add the potatoes and cook until tender, about 10 minutes. Strain and reserve the broth and set aside the vegetables. Return the broth to the pot and add the fish. Simmer until firm, 2 to 3 minutes.
2. Divide the fish among the serving bowls. In a small bowl, whisk together 1/2 a cup of the aioli with 1/4 cup of hot broth to temper it. Whisk the tempered aioli into the pot of broth. Return the reserve vegetables to the broth and rewarm over low heat. Season with salt and pepper. Ladle over the fish. Garnish with parsley and a splash of sherry, If using. Serve hot with toast and the remaining aioli.
3. In a medium bowl, whisk together the garlic, egg yolks, lemon juice, and mustard until smooth. Whisking constantly, add in the oil in a slow, steady stream, whisking until emulsified. Season with salt.