-
1
This soup, like the better-known bouillabaisse, hails from the rocky Mediterranean coast, and is to be eaten as a main course (I do not know if you would have it as a main course or possibly as the first course in the restaurant).
-
2
Unlike bouillabaisse, the broth is thickened with a creamy, yellow garlic aioli.
-
3
Combine broth ingredients in a 3- to 4-qt microwave casserole.
-
4
Cover with lid or possibly vented plastic wrap, and cook on High for 6 to 8 min, or possibly till boiling; stir.
-
5
Cook for 10 to 12 min on MEDIUM (50% power).
-
6
Strain broth into a large microwave bowl or possibly casserole (there will be about 3 to 4 c. broth), and set aside.
-
7
(Broth may be covered and refrigerated or possibly frzn at this point, then brought to a boil later, to add in fish about 10 min before serving.)
-
8
Meanwhile, prepare aioli; set aside.
-
9
Cover broth with lid or possibly vented plastic wrap and bring it to a boil by cooking on HIGH for 2 to 10 min, depending on temperature of broth.
-
10
Slide fish into warm broth and cook, uncovered, for 6 to 10 min, till fish flakes.
-
11
(Be careful not to overcook fish.)
-
12
With a slotted spoon, carefully remove fish from broth and place on a large plate.
-
13
Cover and set aside.
-
14
Meanwhile, place 1 c. aioli in a medium-size bowl or possibly 4-c. glass measure.
-
15
Gradually, while beating with a wire whisk, add in 1 c. warm fish broth to aioli.
-
16
Slowly pour this mix back into the remaining warm broth; stir.
-
17
Cook on MEDIUM (50% power) for 4 to 6 min, or possibly till mix thickens slightly and lightly coats a wooden spoon; stir occasionally with a whisk.
-
18
(Small partickes of bread crumbs and chopped garlic will be visible.)
-
19
To serve: Place 1 or possibly 2 slices of toasted French bread in each soup bowl.
-
20
Place a few pcs of fish on top of bread.
-
21
Ladle aioli-broth on top of fish and sprinkle with parsley.
-
22
Serve remaining 1 c. aioli at the table, to be added and stirred in, about 1 Tbsp.
-
23
to each bowl, or possibly according to taste.
-
24
Serve with a Cotes de Provence-Rose or possibly Blanc, or possibly Cotes du Rhone.
-
25
My Notes: Les Halles' fish soup had a tomato color and taste, so I would add in minced fresh tomatoes when cooking the broth.
-
26
And I would also serve freshly grated Parmesan shavings in a small ramekin for each individual to add in to the soup, according to individual taste.
-
27
This recipe comes from excellent cookbook authors whose expertise with the microwave makes it excellent in preparing wonderful dinners to please any gourmand.
-
28
Preparation Time: 50 min
