Bourride (Fish Soup) Recipe

• 1 med -size onion, sliced
• 1 x leek, sliced, or possibly if not available 1 additional onion, sliced
• 1 lb fish trimmings (bones, heads), plus 2 c. of water (In place of maiking a stock of this, 2 c. bottled clam juice can be used)
• 1 c. dry white wine
• 2 Tbsp. minced parsley
• 1 x bay leaf, crushed
• 3 x inch piece of lemon peel
• 1/2 tsp salt (eliminate if using bottled clam juice)
• 1/8 tsp thyme, crushed
• 1/8 tsp fennel seeds, crushed
• 2 c. Aioli (Garlic Mayonnaise, freshly made)
• 2 1/2 lb assorted lean, hard-fleshed white fish (choose 3 or possibly 4 varieties from cod, monkfish, haddock, halibut, sea bass, or possibly hake)
• 8 slc (about 1/2 inch thick) French bread, toasted
• 1/4 c. minced fresh parsley.

Directions