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1 tablespoon lemon juice
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What You Need:
(To serve
8 to
10)
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12 Croutes
COURT BOUILLON
2 pounds fish heads, bones and trimmings
6 cups water
1 cup dry white wine
2 onions, thinly sliced
2 leeks, white part only, thinly sliced (optional)
2 tablespoons wine vinegar,preferably white
2 three-inch strips fresh orange peel
2 bay leaves
1 teaspoon fennel seeds
2 teaspoons salt
AIOLI
1 tablespoon fine, dry bread crumbs
1 tablespoon wine vinegar
6 garlic cloves, coarsely chopped
7 egg yolks
½ teaspoon salt
1/8 teaspoon white pepper
1½ cups olive oil
1 tablespoon lemon juice
FISH
2 pounds each of three kinds of firm,
white fish fillets or steaks such as
haddock, porgy, cod, sole, perch,
rockfish, pollack or halibut, cut in
2-inch serving pieces
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Translate this recipe:
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| How To Cook: |
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1. In a 4- to 6-quart saucepan, bring the court bouillon ingredients to a boil, partially cover the pan, and cook over low heat for 30 minutes. Meanwhile, make the aioli. Soak the bread crumbs in 1 tablespoon of wine vinegar for 5 minutes, then squeeze the crumbs dry in the corner of a towel.
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2. With a large mortar and pestle or a small, heavy mixing bowl and wooden spoon, vigorously mash the crumbs and garlic to a smooth paste. Beat in 3 egg yolks, one at a time and, along with the third yolk, add the salt and pepper.
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3. When the mixture is thick and sticky, begin to beat in the olive oil a few drops at a time. As soon as the mixture resembles thick cream, transfer it to a large mixing bowl. With a wire whisk, rotary or electric beater, beat in the rest of the oil, 1 teaspoon at a time. The sauce will be like a thick mayonnaise. Season it with lemon juice, salt and pepper if needed. Spoon 2/3 cup of aioli into a small sauceboat and cover with plastic wrap.
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4. Put the rest of the sauce (about 1 1/3 cups) into a 3- to 4-quart saucepan. Strain the court bouillon through a sieve into a bowl, pressing down hard on the vegetables and trimmings with a spoon before discarding them. Wash the pan and return the court bouillon to it.
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5. Add the fish, bring to a boil and simmer uncovered for 3 to 8 minutes, or until the fish is just firm to the touch. Watch the fish carefully; different kinds and thicknesses cook at different speeds. With a slotted spatula or spoon, transfer the pieces to a heated platter as soon as they are done. Cover the platter loosely to keep the fish warm.
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6. Off the heat, beat the 4 remaining egg yolks, one at a time, into the aioli in the saucepan. Add 1 cup of hot fish broth, beating constantly, then gradually beat in the remaining broth. Cook over low heat, stirring, until the soup is thick enough to coat the whisk lightly. Do not let it come to a boil. Season with salt, pepper, and lemon juice if needed.
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7. To serve, pour the soup into a large tureen and bring it to the table with the platter of fish, the sauceboat of aioli, and the croutes.Place a croute in the bottom of each individual soup bowl, lay one or several pieces of fish on top of the croute,and ladle in the soup. Top with a dab of aioli and pass the remaining sauce separately.
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