Red Snapper Stew With Aioli

2 tablespoons olive oil
½ cup minced shallot
2 carrots, finely diced
Small head fennel (reserve the feathery green fronds, about 1/2 cup), quartered and thinly sliced
4 cups fish stock or low-sodium chicken stock
1 cup white wine
1 3-inch piece orange zest, plus 1 tablespoon coarsely grated zest
2 sprigs thyme, plus 1 1/2 teaspoons thyme leaves
1 bay leaf
2 medium tomatoes, peeled, seeded and chopped
1 ½ pounds red snapper (about 4 fillets), cut into 1-inch strips
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper to taste
Toasted French bread for serving

Nutritional Information
- Nutritional analysis per serving (4 servings)
  961 calories; 68 grams fat; 9 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 17 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 67 grams protein; 340 milligrams cholesterol; 968 milligrams sodium

4 main-course servings

To make the aoli, combine the egg, yolk, garlic, salt, pepper and lemon juice in a blender. With the motor running, very slowly pour in the oils. Transfer to a bowl and refrigerate until ready to use.
To make the soup, heat the oil in a large kettle set over medium heat and add the shallot, carrots and fennel. Cook, stirring, until the vegetables just begin to soften, 3 to 4 minutes. Add the stock, wine, piece of zest, thyme sprigs and bay leaf and bring to a boil. Lower to a simmer and cook 10 minutes. Add the tomatoes and simmer an additional 2 minutes.
Remove the thyme sprigs, zest and bay leaf and add the snapper. Simmer 3 minutes. Add the shrimp and simmer another 3 minutes. Season to taste with salt and pepper. Transfer the soup to a large serving bowl, garnish with the grated zest, thyme leaves and 1/2 cup of the reserved chopped green fennel fronds. Serve immediately with aoli and toasted French bread on the side.

30 minutes