| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Spanish | 4 | Servings | |
INGREDIENTS
| 1 | Fennel bulb; in 1/8" slices | |
| 1 | md | Spanish onion; in 1/8" slices |
| 3 | Bay leaves | |
| 5 | Peppercorns | |
| 1 | Sprig thyme | |
| 3 | Cloves garlic | |
| 3 | c | Dry white wine |
| 5 | c | Water |
| 2 | tb | White vinegar |
| 4 | Pieces cod; (6 ounce each) | |
| 4 | sl | Crusty french bread; (1 inch |
| 16 | Borage flowers | |
| Aioli | ||
| 10 | Cloves garlic | |
| 3 | Egg yolks | |
| 1/3 | Lemon; juice of | |
| 2 | c | Extra virgin olive oil |
| Salt and pepper; to taste |
INSTRUCTIONS
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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