| 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 -
jpmd44a@prodigy.com
08-04-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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