Bourride rapide--Provencal Fish Stew with Aioli

This fish stew (MAFC II 50) is all sunny and Midi. It reminds me of Uzès, where I spent a lovely lunch before biking down to Pont du Gard.

I used flounder last time I made this (pictured). But snapper or sea bass or catfish or mahi mahi or a range of other fish will do fine, or a combination. Shellfish is great too, and cooks even faster.

Serves 4

1 to 1.5 pounds of fish fillets (firm-fleshed) in pieces no more that 1/2 inch think
1/2 cup dry white wine or vermouth
1/2 cup clam juice
1/2 cup vegetable stock (best quality)
1 cup aioli mayonnaise with red pepper (see the blog post on aioli light)
1 teaspoon herbs de Provence or chopped fresh herbs
1 bay leaf
(optional) 1 tablespoon Pernod or other anise-flavored liqueur
(optional) herbs or green onions for garnish
(optional) Nice olives for garnish

1. Over the highest heat, bring the wine, clam juice, aioli, and stock to a boil in a large skillet or saucepan.
   
2. Cut up the fish and add it to the pan along with the other herbs and bay leaf.
3. Reduce heat and simmer, covered, until the fish is just cooked through (about 4 minutes).
4. Add the optional Pernod. Mince the optional green onions or herbs or olives for garnish.
   
5. Serve in a soup bowl with a slice or two of crusty French bread in the bottom. Garnish with chopped basil (a chiffonade, as in the picture).