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
NOTES : Recipes for #ME1A16 Copyright Mario Batali 1997. All rights
reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A16
Posted to MC-Recipe Digest V1 #1051 by Sue <suechef@sover.net> on Jan 25,
1998
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