Recipe - Bouride

1 qt Fish stock
2 tablespoon Small minced carrots
2 tablespoon Small minced leeks
2 tablespoon Small minced celery
One fourth cup Diced red skin potatoes
1 One half pound Boned fish fillets; cut into
2" chunks
(a mixture such as haddock;
cod,
Flounder and sole)
One half cup Mayonnaise
3 Garlic cloves; smashed
Salt; to taste
Freshly ground black pepper;
to taste
4 lg Croutons

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