• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

This one-pot meal is inspired by the Provencal fish stew, bouillabaisse, and makes a lovely Sunday dinner.

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 baking potatoes, (8 ounces each), peeled and cut into 1/2-inch cubes
• 1 small bulb fennel, (about 10 ounces with stalks), trimmed, halved lengthwise, cored, and cut into 1/2-inch dice, fronds reserved for garnish (optional)
• Coarse salt and ground pepper
• 1 cup dry white wine
• 1 bottle (8 ounces) clam juice
• 4 large egg yolks
• 1 pound skinless cod fillet, or other white fish, cut into 1 1/2-inch chunks
• 4 thick slices crusty bread, lightly toasted, for serving
• Lemon Aioli, for serving

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