Cotriade Bretonne

• 13 cup olive oil
• 3 onions, peeled and sliced thin
• 9 cloves garlic, peeled and sliced thin
• 1 large leek, root end and damaged and wilted leaves removed and discarded, and the remainder (both green and white parts) thoroughly cleaned and sliced thin
• 8 cups water
• 2 pounds potatoes, peeled and cut into 2-inch pieces
• 1 1/2 pounds codfish (or other thick fillets of fish), cleaned and cut into 1 1/2-inch chunks
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons herbes de Provence (see note)
• 13 cup red-wine vinegar
• 1/2 teaspoon freshly ground black pepper
• 1 baguette, cut into 1/2-inch slices
• 1 tablespoon corn or safflower oil
• Extra olive oil for serving at the table

1. Place the 1/3 cup olive oil, onions, garlic and leek in a large pot and cook gently over medium heat for 8 to 10 minutes.
2. Add the water and the potatoes.
3. Bring to a boil, cover and boil gently for 20 minutes.
4. (The recipe can be prepared ahead to this point and kept out for a few hours or refrigerated overnight.)
5. Just before serving, add the fish and bring the mixture back to a boil.
6. Immediately remove the pot from the heat and season with the salt, 1 teaspoon pepper and herbes de Provence.
7. Make the pepper-vinegar dip: in a small bowl, mix together the vinegar and the 1/2 teaspoon pepper.
8. Set aside.
9. Make the bread garnish: arrange the bread slices on a baking sheet and sprinkle with the oil.
10. Bake in a 400-degree oven for about 10 minutes, or until brown and crisp.
11. Serve the soup in large bowls or soup plates with a small warmed plate on the side.
12. Invite each guest to transfer pieces of potato and fish from the soup to the side plate and sprinkle them with the pepper-vinegar and, if desired, a few drops of oil.
13. Add the croutons to the soup and serve immediately.

olive oil, onions, garlic, root, water, potatoes, fish, salt, freshly ground black pepper, herbes, redwine vinegar, freshly ground black pepper, baguette, corn, extra olive oil

Taken from cooking.nytimes.com/recipes/11564 (may not work)