Ingredients
Stew:
2 tbsp oil
large onion chopped
1 clove garlic minced
16 oz. tin tomato (540 ml)
1/4 tsp. each oregano, basil, thyme
1 cup water (chicken stock)
1/2 cup white wine
8 oz. clam juice/fish stock/bullion paste
2 pounds cod fish chunked
Mayo Aioli:
2/3 cup mayo
1 clove garlic
1/2 tsp. cayenne
1 tbsp. white vinegar
1/2 teaspoon salt
Preparation
Cook onion and garlic in oil, stirring occasionally until vegetables are limp. Add all other ingredients except for fish an mayo. Break up tomatoes. Simmer, covered for 15 minutes. (cool, cover and chill, if made ahead.) Cut fish in 1" cubes. Bring broth to boiling, add cod fish and simmer until fish flakes, another 6-8 minutes. Mix all the ingredients for aioli and add a dollop of this on top of stew when serving.
Mayo: Blend all together, cover and chill, if made ahead.
