Yield: 4 servings

Measure Ingredient
1 Fennel bulb, cut into
Inch slices
1 medium Spanish onion, cut into
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
16 Borage flowers
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


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