| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Essnce02 | 4 | servings | |
INGREDIENTS
| 1 | qt | Fish stock |
| 2 | tb | Small-diced carrots |
| 2 | tb | Small-diced leeks |
| 2 | tb | Small-diced celery |
| 1/4 | c | Diced red skin potatoes |
| 1 1/2 | lb | Boned fish fillets; cut into 2" chunks |
| (a mixture such as haddock; cod, | ||
| Flounder and sole) | ||
| 1/2 | c | Mayonnaise |
| 3 | Garlic cloves; smashed | |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 4 | lg | Croutons |
INSTRUCTIONS
In a large soup pot, combine the fish stock, carrots, leeks, celery and potatoes. Bring to a boil and simmer for 5 minutes. Place the fish pieces into the broth, cover and simmer until the fish is just cooked, about 5 minutes. Meanwhile make the aioli. In a small bowl, combine the mayonnaise and garlic and season with salt and pepper. Place a crouton in the bottom of each serving bowl. Uncover the pot and using a slotted spoon, carefully remove the fish pieces and divide them among the four serving bowls. Bring the liquid back to a boil, then remove from the heat. While whisking the liquid, gradually add the aioli. The mixture will thicken slightly and take on a beautiful sheen. Taste and adjust the seasonings if necessary. Divide the liquid among the four bowls, making sure everyone gets enough vegetables. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 08-04-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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