Bouride

4 servings

Ingredients

Quantity Ingredient
1.00 quart fish stock
2.00 tablespoon small-diced carrots
2.00 tablespoon small-diced leeks
2.00 tablespoon small-diced celery
¼ cup diced red skin potatoes
1½ pounds boned fish fillets; cut into 2 chunks
1 (a mixture such as haddock; cod, flounder and sole)
½ cup mayonnaise
3.00 garlic cloves; smashed
1 salt; to taste
1 freshly ground black pepper; to taste
4.00 large croutons

Directions

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 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-04-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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