Bourride
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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