Sonoma Bourride With Halibut

• 6 cups fish fumet
• 2 cups aioli
• 2 lbs halibut fillets, cut into 4 equal pieces
• kosher salt
• black pepper
• 12 baguette, thinly sliced
• 3 tablespoons olive oil or 3 tablespoons butter
• 8 garlic cloves, slivered
• 1 small leek, white part only and cut into thin rounds
• 1 small carrot, diced
• 12 small tiny new potatoes, quartered
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 tablespoon parsley, minced
• 1 tablespoon chives, minced
• 1 teaspoon tarragon, minced

1. First, make the fish fumet.
2. This can be done a day or two ahead.
3. Make the aioli and chill it.
4. This can also be made ahead.
5. Preheat the oven to 250 degrees F.
6. Season the halibut all over with salt and pepper, and set aside breifly.
7. Arrange the baguette slices in a single layer on a baking sheet and toast, turning once, until golden brown on both sides, about 20 minute Cool and set aside.
8. Meanwhile, heat the olive oil or butter in a large deep skillet set over medium-high heat.
9. When the pan is hot, add the fillets and sear for 2 min; turn and sear 2 more minute.
10. Transfer the fillets to a plate.
11. Reduce the heat to medium-low, add the garlic, leek and carrots and saute until they begin to soften, about 6 minute.
12. Season with salt and pepper.
13. Add the potatoes, saute for 2 min, add the zucchini and squash, toss together with the other vegetables and season with salt and pepper.
14. Add the fish fumet (fish stock), increase the heat to medium and simmer for 5 minute.
15. Taste the potatoes and if they are not tender, simmer 2-3 min more.
16. Taste the broth and correct the seasoning.
17. Use a ladle to transfer 1 cup of the broth to a small bowl.
18. This will be used to temper the aioli.
19. Return the fish to the pot, reduce the leat to low, cover and simmer for 5 minute.
20. Meanwhile, set aside a generous 1/3 cup of aioli.
21. This will be spread on the toasts later.
22. Stir in 2 Tbs of the reserved broth into the the remaining aioli until the mixture is smooth.
23. Add 2 more Tbs, mix again, and repeat until all of the broth has been mixed into the aioli.
24. With a slotted spoon transfer the fish fillets into individual soup bowls.
25. With the heat on very low, stir the tempered aioli and the fresh herbs into the broth and vegetables.
26. Do NOT let this mixture simmer or boil.
27. (Ours curddled in class -- didn't look good, but tasted out of this world.
28. ).
29. Remove from heat.
30. Slather the reserved aioli over the toasted baguetts.
31. Ladle the broth and vegetables over each portion of fish.
32. Garnish with a baguette slice.
33. Serve immediately.
34. VARIATIONS:.
35. For a soup that is even more velvety in texture, stir in two beaten egg yolks into the aioli before add the broth.
36. WITH SALMON:.
37. Use 2 lbs of wild salmon fillets.
38. Omit the carrots, zucchini and squash.
39. After cooking the leeks and garlic, stir in 4 tomatoes that have been peeled, seeded, and minced.
40. Add a generous pinch of saffron threads to the broth just before stirring in the tempered aioli.
41. WITH SHELLFISH:.
42. Use a mix of cockles, small clams, mussels, and large shrimp in place of fish.
43. Saute the shrimp and remove from the pan.
44. Simmer the cockles, clams, and mussels in fumet just long enough for the shells to open.
45. Return the shrimp to the pot after the shells have opened to heat them through.

fish fumet, aioli, kosher salt, black pepper, baguette, olive oil, garlic, only, carrot, potatoes, zucchini, yellow squash, parsley, chives, tarragon

Taken from www.food.com/recipe/sonoma-bourride-with-halibut-184789 (may not work)