|1||Fennel bulb, cut into|
|1 medium||Spanish onion, cut into|
|3 cups||Dry white wine|
|2 tablespoons||White vinegar|
|4||6 ounce pieces of cod|
|4||1 inch slices crusty French|
|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
Random recipe of the day