Bourride Recipe

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.