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