80 minutes
A traditional Provençal fish stew with a thickened garlic mayonnaise broth and crispy croutons.
Fish Bones
0 lb
Leek, white part only
each
each
each
each
cups
Black Peppercorns
each
Bay Leaf
each
each
pinches
cups
each
Country-style Bread
slices
Firm White-Fleshed Fish, such as rockfish, ling cod, angler, or halibut
0 lb
1. Make Fish Stock
Combine fish bones, leek, onion, fennel bulb, 4 cloves of garlic, white wine, peppercorns, bay leaf, thyme sprigs, a pinch of salt, and water in a heavy pot and simmer gently for 45 minutes. Strain to remove solids.
2. Prepare Garlic Mayonnaise
Whisk together egg yolks and water. Gradually add olive oil while whisking until thick and creamy. Crush remaining 4 garlic cloves into a paste with a pinch of salt and mix into mayonnaise.
3. Make Croutons
Preheat oven to 375°F. Brush bread slices with olive oil and toast for 10 minutes. Rub with a peeled garlic clove.
4. Poach Fish
Season fish with salt and poach in the strained fish stock for about 6 minutes, until just cooked through.
5. Thicken Broth with Mayonnaise
Gradually whisk the garlic mayonnaise into the hot broth to create a smooth, velvety texture.
6. Serve
Place poached fish in bowls, ladle over thickened broth, and accompany with garlic croutons.
Comments (0)