Bourride with Aioli

A great fish recipe to make yourself:

This Provencal soup is made when the fish on hand are small or very boned. Gut the fish, wash them and roughly chop them together with the head and tail. Separate the scampi from the head, remove the tail, chop the heads as well. Sauté everything with the onion in olive oil. Add the soup vegetables and the remaining ingredients. Boil well for ten minutes with the lid closed.

Remove the shrimp tails and keep warm. Put the entire contents of the pot through the liquidizer, bring to the boil again, season with salt and pepper. Serve with the shrimp tails and baguette.

For the aioli, cream the butter until it is light like whipped cream. Add the ingredients and whisk until homogeneous. Because saffron and paprika dissolve their colorants only gradually, mix well again after ten minutes.

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