Bourride

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

1	medium	fennel bulb -- cut 1/8 inch slices
1	medium	spanish onion -- cut 1/8 inch slices
3	pieces	bay leaves
5	pieces	peppercorns
1	sprig	thyme
3	cloves	garlic
3	cups	dry white wine
5	cups	water
2	tablespoons	white vinegar
4	fillets	cod fillets - -- (6 oz ea)
4	slices	crusty French bread - -- (1 inch thick), toasted
16	medium	borage flowers
		=== aioli ===
10	cloves	garlic
3	large	egg yolks
1/3	medium	lemon -- juice of
2	cups	extra-virgin olive oil
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste

Preparation:

In a 6-quart saucepan, place fennel, onion, bay leaves, peppercorns, thyme, garlic, wine, water and vinegar and bring to a boil. Add cod, lower heat and simmer until just cooked through, about 8 to 10 minutes. Remove cod to a serving dish in a warm place and cover. To make aioli: Place garlic, egg yolks and lemon juice in a food processor and blend until smooth. With machine running, drizzle oil into garlic mixture in a thin stream until a thick emulsion is formed and all oil has been used. Season with salt and pepper. Place 2 cups warm poaching liquid in a saucepan and add aioli. Whisk until smooth and cook slowly, whisking constantly over low heat until sauce thickens to the consistency of cream. Place 1 piece of toast in each of 4 bowls, place 1 cod fillet on top of each and spoon soup over. Sprinkle with Borage blossoms and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A16)