Bouride Recipe

• 1 quart Fish stock
• 2 Tbsp. Small-diced carrots
• 2 Tbsp. Small-diced leeks
• 2 Tbsp. Small-diced celery
• 1/4 c. Diced red skin potatoes
• 1 1/2 lb Boned fish fillets cut into 2" chunks (a mix such as haddock, cod flounder and sole)
• 1/2 c. Mayonnaise
• 3 x Garlic cloves smashed Salt to taste Freshly grnd black pepper to taste
• 4 lrg Croutons

1. In a large soup pot, combine the fish stock, carrots, leeks, celery and potatoes.
2. Bring to a boil and simmer for 5 min.
3. Place the fish pcs into the broth, cover and simmer till the fish is just cooked, about 5 min.
4. Meanwhile make the aioli.
5. In a small bowl, combine the mayonnaise and garlic and season with salt and pepper.
6. Place a crouton in the bottom of each serving bowl.
7. Uncover the pot and using a slotted spoon, carefully remove the fish pcs and divide them among the four serving bowls.
8. Bring the liquid back to a boil, then remove from the heat.
9. While whisking the liquid, gradually add in the aioli.
10. The mix will thicken slightly and take on a beautiful sheen.
11. Taste and adjust the seasonings if necessary.
12. Divide the liquid among the four bowls, making sure everyone gets sufficient vegetables.
13. This recipe yields 4 servings.

stock, carrots, leeks, celery, red skin potatoes, fish, mayonnaise, garlic, croutons

Taken from cookeatshare.com/recipes/bouride-89679 (may not work)