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Ingredients
- STOCK
- 2 tbsp olive oil
- 1 yellow onion, sliced
- 4 carrots, peeled and sliced
- 2 leeks, white part only, sliced
- 2 Swiss chard leaves, stalks removed and leaves coarsely sliced
- 1 fresh thyme sprig
- 2 orange zest strips, 2 1/2 inches long, 1/2 inch wide
- 1 1/4 cups dry white wine
- 6-8 cups water or fish stock
- AIOLI
- 6 cloves garlic
- 3 egg yolks
- 2 tsp Dijon
- 1-1 3/4 cups oilive oil
- white wine vinegar to taste
- 3 lb white-fleshed fillets or medallions
- 12 slices day old baguette
- 3 egg yolks
Details
Servings 6
Preparation
Step 1
To make the stock, in a large saucepan over medium heat, warm the olive oil. Add the onion, carrots, and leeks and saute until softened and shiny with oil, about 1 minute. Add the Swiss chard, thyme, and orange zest, stir briefly and then pour in the wine and water or stock. Raise the heat to high and bring a boil. Reduce the heat to low and simmer slowly, uncovered, for 20 minutes to infuse the liquid with flavor.
While the stock is simmering, make the aioli. In a small bowl with a handheld mixer, mash the garlic. Add the 3 egg yolks and mustard and beat for a few moments until blended. Begin adding the oil, drop by drop, beating constantly. When an emulsion has formed, add the oil in a very fine steady stream until the aioli has thickened to the desired consistency. Season with salt and pepper and vinegar and refrigerate.
Strain the stock through a sieve then return it to the pan. Bring to a boil and boil, uncovered, until reduced by one third. Remove from heat and let cool for 15 minutes before continuing.
If using filets, cut them into large chunks about 4 inches long. Place the fish in the cooled stock. Season lightly and bring just to a boil. Reduce the heat to low and simmer, uncovered, until the fish is opaque throughout, 8-10 minutes.
While the fish is cooking, arrange the bread slices in the bottom of individual soup plates, placing two slices in each plate. When the fish is cooked, transfer to a serving platter and keep warm.
If the soup tastes too bland, boil it down to concentrate the flavor. Adjust the seasoning with salt and pepper. Moisten the bread with a little of the soup. Reserve about half the aioli to serve separately in a bowl. Whisk the 3 egg yolks into the remaining aioli. Ladle about 3/4 cup of the hot soup into this mixture, whisk the blend, and then return to the soup, whisking well. Whisking continuously, reheat the soup until the yolks bind and the soup begins to thicken, being careful not to boil.
Ladle the coup over the bread in the plates. Serve the fish and reserved aioli separately. Diners alternately spoon fish and aioli into their bowls.
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