astray recipes: Bourride

Categories: Molto
Yield: 4 servings

Measure	Ingredient
1	Fennel bulb, cut into
⅛	Inch slices
1 medium	Spanish onion, cut into
⅛	Inch slices
3	Bay leaves
5	Peppercorns
1	Sprig thyme
3	Cloves garlic
3 cups	Dry white wine
5 cups	Water
2 tablespoons	White vinegar
4	6 ounce pieces of cod
4	1 inch slices crusty French
	Bread
16	Borage flowers
	Aioli
10	Cloves garlic
3	Egg yolks
	Juice of 1/3 lemon
2 cups	Extra virgin olive oil
	Salt and pepper to taste

In an 6 quart saucepan, place fennel, onion, bay leaves, peppercorns, thyme, garlic, wine, water and vinegar and bring to a boil. Add cod, lower heat and simmer until just cooked through, about 8 to 10 minutes. Remove cod to a serving dish in a warm place and cover.

To make aioli: Place garlic, egg yolk and lemon juice in a food processor and blend until smooth. With machine running, drizzle oil into garlic mixture in a thin stream until a thick emulsion is formed and all oil has been used. Season with salt and pepper.

Place 2 cups warm poaching liquid in a saucepan and add aioli. Whisk until smooth and cook slowly, whisking constantly over low heat until sauce thickens to the consistency of cream. Place 1 piece of toast in each of 4 bowls, place 1 cod fillet on top of each and spoon soup over. Sprinkle with Borage blossoms and serve.

Yield: 4 servings

MEDITERRANEAN MARIO SHOW #ME1A16

bourride