A family recipe for bourride

Ingredients for 6:

• 2.5 kg of white fish (monkfish, hake, sea bream)
• 1 large tomato
• 1 large onion
• 2 cloves garlic
• thyme herbs
• 1 garden fennel branch
• 1 bouquet garni Country bread
• 2 tablespoons olive oil
• 1 piece of orange peel
• Salt and pepper

For the aioli:

• 2 egg yolks
• 6 garlic cloves
• ½ cup olive oil
• 1 tablespoon lemon juice

Preparation and cooking of fish:

Shell, empty, clean the fish and cut into pieces. Peel the onion and the garlic cloves. Wash and seed the tomatoes. In a large pot , heat two tablespoons of olive oil. Cook without browning the onion cut in half, garlic and tomato. Heat aside a pot of water. Add the fish pieces in the pot, and immediately cover with hot water to "drown" the fish. Season the broth with salt and pepper and boil. Add the fennel, the bouquet garni and orange peel. Leave to simmer for about ¼ hour.

Preparation Aïoli:

6 Peel garlic cloves. Break the eggs and keep the yellow. Crush garlic ointment in a mortar. Add the red egg, salt and pepper. Mix everything and pour the olive oil very slowly, stirring to thicken the sauce like a mayonnaise. Add the lemon juice at the end.

Preparation of plates:

When the fish is cooked, remove them from the pot and set aside. Remove the herbs and pass the broth through a sieve. Add half of the garlic mayonnaise. Return to low heat and thicken the bouillabaisse boil, stirring. Flavor of thyme herbs. Prepare large country bread slices. Arrange in bowls, and pour the hot Bourride background. Add the fish that has been kept warm. Pour remaining aioli into a gravy boat that is available at the table.

A small Cassis white wine will be perfect with this dish.