CA FISH STEW WITH CHIPOLTE AIOLI

Steps:

• 1. In large soup pot, heat the olive oil over medium-high heat. Add the leeks and saute' for 5-7 minutes, stirring ocassionally, or until softened and lightly browned. Add the carrots and fennel and saute' another 4-5 minutes, or until slightly softe. Add the garlic and cook for 1 minute. 2. Add the anchovies, tomatoes, wine, stock, orange zest, and saffron and bring to a simmer over medium heat. Partially cover and cook for about 15 minutes, or until soup is highly aromatic and the veg. are nicely soft. 3. Remove the soup from the heat. Remove the orange zest. Partially puree the soup making sure to leave some texture. Return soup to pot. 4. Return soup to medium heat. Add the fish, cover and cook for about 4 minutes --fish should be opaque. Salt and pepper to taste. 5. Garnish with toasts and parsely. May be prepared one day ahead through Step 3. or frozen. Chipolte Aioli In small bowl combine all the ingredients and salt/pepper to taste May be prepared 5 days ahead.