Vegetable Bouillabaisse With Aioli

Democracy Dies successful Darkness

For the aioli

• 1 mean Yukon Gold potato, rinsed and patted dry, chopped into 1/2-inch cubes (about 1 cup)
• 4 mean cloves garlic, minced
• 1 ample ovum yolk
• 1 cupful extra-virgin olive oil
• 1/4 spoon to 1/2 spoon good oversea salt
• 1/4 spoon cayenne pepper
• 1/2 spoon freshly squeezed citrus juice

For the soup

• 1 ample lemon, halved
• 2 ample artichokes, stems intact and ends trimmed
• 3 mean leeks
• 1 lb (about 2 medium) zucchini, ends trimmed
• 1 (16 ounces) ample fennel bulb, trimmed and outer furniture removed
• 1/2 cupful olive oil
• 1 mean yellowish onion, chopped into 1/2-inch dice (about 1 cup)
• 1 portion orangish peel, astir 1 inch wide by 3 inches long
• 8 mean cloves garlic, finely minced
• Pinch saffron threads
• 1/2 prima anise
• 2 cups tomato-based rootlike juice, specified arsenic V8
• 1 cupful adust achromatic wine, specified arsenic sauvignon blanc
• 2 tablespoons anise-flavored liqueur, specified arsenic Pernod
• 1 sprig thyme
• 1 bay leaf
• 1/2 spoon salt, oregon much to taste
• 1/4 spoon freshly crushed achromatic pepper
• 1 lb babe spinach, stemmed, rinsed good and patted dry
• 1 tablespoonful sugar
• 2 ribs celery, trimmed and chopped into 1/4-inch-thick half-moons
• 2 tablespoons finely chopped flat-leaf parsley, for garnish
• 8 slices French bread, chopped diagonally into long, 1-inch-thick slices and lightly toasted, for garnish