Fish Soup Provencale(Bouride)

• 1 1/2 cups mayonnaise
• 3 garlic cloves, crushed
• 1/2 cup butter or 1/2 cup margarine
• 12 slices French bread
• 1 garlic clove, cut into halves
• 1 lb fish fillet
• 1 1/2 cups dry white wine
• 6 slices onions
• 3 slices lemons
• 5 sprigs parsley
• 1 bay leaf
• 1 teaspoon salt
• paprika

1. Mix mayonnaise and crushed garlic; cover and refrigerate.
2. Heat 1/4 cup of the butter in 12-inch skillet until melted. Toast 6 of the bread slices in skillet over medium heat until brown on both sides; rub one side of bread with half clove garlic. Remove from skillet; keep warm. Repeat with remaining butter, bread and garlic.
3. Cut fish filets into 1-inch pieces. Place fish in single layer in skillet. Add wine, onion and lemon slices, parsley, bay leaf, salt and just enough water to cover. Heat to boiling; reduce heat. Simmer uncovered until fish flakes easily with fork, about 6 minutes. Remove fish with slotted spoon; keep warm.
4. Strain fish broth. Pour 1 1/2 cups of the broth into 2-quart saucepan; gradually beat in mayonnaise mixture. Cook over low heat, stirring constantly, until slightly thickened.
5. Place 2 slices of the French bread upright in each soup bowl; spoon fish between slices. Pour soup over fish; sprinkle with paprika.

mayonnaise, garlic, butter, bread, garlic, fish fillet, white wine, onions, lemons, parsley, bay leaf, salt, paprika

Taken from www.food.com/recipe/fish-soup-provencale-bouride-169901 (may not work)