Bourride

• 1 pound bones from white-fleshed fish, washed and cut into pieces
• 1/2 leek, white part only, cleaned, sliced, and rinsed
• 1/2 small onion, sliced
• 1/2 fennel bulb, trimmed and sliced
• 4 garlic cloves, peeled and smashed
• 3/4 cup dry white wine
• A few black peppercorns
• 1 bay leaf
• 2 or 3 thyme sprigs
• A big pinch of salt
• 4 cups water
• 2 egg yolks
• 1 teaspoon water
• 1/3 cup extra-virgin olive oil
• 4 garlic cloves, pounded to a paste with a pinch of salt
• 4 slices country-style bread
• Olive oil
• 1 garlic clove, peeled
• 1 pound firm white-fleshed fish (rock fish, ling cod, angler, or halibut)
• Salt

1. First make a fish stock.
2. Heat together in a heavy pot: 1 pound bones from white-fleshed fish, washed and cut into pieces, 1/2 leek, white part only, cleaned, sliced, and rinsed, 1/2 small onion, sliced, 1/2 fennel bulb, trimmed and sliced, 4 garlic cloves, peeled and smashed, 3/4 cup dry white wine, A few black peppercorns, 1 bay leaf, 2 or 3 thyme sprigs, A big pinch of salt, 4 cups water.
3. Bring to a boil and then turn immediately down to a simmer.
4. Skim well and cook for 45 minutes.
5. Strain through a fine sieve; discard the bones and vegetables.
6. While the stock is cooking make a very rich garlic mayonnaise.
7. Mix together: 2 egg yolks, 1 teaspoon water.
8. Whisk in, in a slow steady stream: 1/3 cup extra-virgin olive oil.
9. Stir in: 4 garlic cloves, pounded to a paste with a pinch of salt.
10. Prepare the croutons.
11. Brush: 4 slices country-style bread with Olive Oil.
12. Lay the oiled bread on a baking sheet and toast in a 375F oven for 10 minutes, or until golden brown.
13. Rub the croutons with: 1 garlic clove, peeled.
14. Trim, removing any bones, and cut into 3-inch pieces: 1 pound firm white-fleshed fish (rock fish, ling cod, angler, or halibut).
15. Season with: Salt.
16. Pour the strained stock into a heavy pot and bring to a boil.
17. Immediately reduce to a simmer and add the seasoned fish.
18. Poach the fish gently for 6 minutes or until just cooked through.
19. Remove the fish to a bowl with a slotted spoon and keep warm.
20. Pour a few ladles of hot broth into the garlic mayonnaise and then whisk the thinned mayonnaise into the broth.
21. Cook, stirring constantly, over medium heat until the broth is thickened and coats the spoon.
22. Do not let the soup boil or it will curdle.
23. Put the fish into warm bowls and pour the thickened broth over it.
24. Garnish with the croutons.
25. Saute together until soft 1 small onion, 1 small leek, and 1 small fennel bulb, all sliced very thin.
26. Season with salt and add to the broth with the fish.
27. At the same time as the fish, add 1 pound mussels, washed and beards removed.

whitefleshed, only, onion, fennel bulb, garlic, white wine, bay leaf, thyme, salt, water, egg yolks, water, extravirgin olive oil, garlic, countrystyle bread, olive oil, garlic, whitefleshed, salt

Taken from www.epicurious.com/recipes/food/views/bourride-387248 (may not work)