Recipe - Bourride

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 cup Dry white wine
5 cup Water
2 tablespoon 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 cup Extra virgin olive oil
Salt and pepper; to taste

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 MCRecipe Digest V1 #1051 by Sue suechef@sover.net on Jan 25,
1998