Course : Italian
Serves: 4
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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 / Directions:

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)

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