Bourride – – Provencal Fish Soup with Garlic Mayonnaise

Scale the fish, gut them, clean them. Cut off heads, tails and fins. Cut the fish into portion-sized pieces.

Remove the skin from the onion and chop finely. Place the diced onion, thyme, fennel, bay leaf spice and orange zest in a large saucepan. Put the fish on top. Pour so much hot water that it is about 1- 2 fingers width above the fish. Pepper, season with salt and simmer at a very high temperature for about ten minutes.

While the fish are making, spread the bread in a large baking dish or possibly a recessed serving dish.

Remove the saucepan from the stove when the cooking time is finished. Using a ladle, pour a tiny bit of fish broth over the white bread slices so that they soak up but do not float.

Pour 12 tablespoons of aioli into an ovenproof dish or saucepan. Mix the yolks into the aioli and stir well with a wooden spoon. While stirring, gradually add all the fish broth. Keep the fish warm.

When the aioli is completely dissolved in the fish broth, heat the soup very gently, but do not make it until it thickens. It is sufficiently thickened when it coats the wooden spoon with a light layer.

Now pour the creamy soup over the bread slices. Sprinkle a tiny bit of chopped parsley on top, if desired.

Arrange the fish on a platter, and each to the liking of the guests, to the S

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