Fish Chowder

Fish Chowder: In a large covered pot, bring 2 quarts water, fish bones, and 2 bay leaves to a boil. Reduce heat and simmer for 45 minutes, skimming off foam. Cut fish fillets into 1-inch pieces.

Meanwhile, in another large pot, heat oil over medium heat and add remaining 2 bay leaves, onion, spices, and salt to taste. Cook until onions soften, about 10 minutes. Add tomatoes and cook for 10 more minutes, stirring.

Add white wine to pot of vegetables. Then, pouring through a fine strainer, add fish stock; simmer. Add potatoes and corn, and cook until tender, about 15 minutes. Remove pot from heat, season with salt, and add fillets. Allow fillets to cook in hot broth until flaky, about 5 minutes.

Aioli: Meanwhile, in a mortar and pestle, mash egg yolk, garlic, and 1 teaspoon salt to create a paste. Add oil, a drop at a time, stirring until aioli thickens.

Serving: Divide soup among 4 bowls and garnish with basil. Spread aioli on toast, then float bread on soups.