This deeply flavored fish stew is a traditional specialty of Sète, a working-class Mediterranean port in the Languedoc-Roussillon region. While it has largely vanished from restaurants, it still turns up as a showpiece on Sunday and holiday tables. Save some time by having your fish counter do the skinning and boning for you, if possible. As a starter course, it can easily serve six.
Make the fish:: Season fish with salt. Heat 2 tablespoons of oil in a large skillet, add fish and cook over low heat, 3 to 4 minutes each side. Work in batches, adding more oil as needed to keep fish from sticking.
04Return purée to Dutch oven along with fish and any juices. Bring to a simmer, reduce heat to low, cover and cook for 10 to 15 minutes, or until fish is cooked through.
05Make the aioli:: Combine the remaining garlic, a pinch of salt, egg yolk and lemon juice in a bowl; whisk to combine. Begin to add the remaining cup or so of oil a drop at a time, whisking constantly. Once mixture is emulsified, continue to add oil in a steady stream until fully incorporated and mixture is thick, with the consistency of mayonnaise. Season as needed.
06Using a slotted spoon, gently transfer fish to a plate and keep warm. Adjust seasoning of the base. Remove base from heat and whisk in the aioli. Add fish back in before serving.