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Suggest a better descriptionIn a large soup pot, combine the fish stock, carrots, leeks, celery and potatoes. Bring to a boil and simmer for 5 minutes. Place the fish pieces into the broth, cover and simmer until the fish is just cooked, about 5 minutes. Meanwhile make the aioli. In a small bowl, combine the mayonnaise and garlic and season with salt and pepper. Place a crouton in the bottom of each serving bowl. Uncover the pot and using a slotted spoon, carefully remove the fish pieces and divide them among the four serving bowls. Bring the liquid back to a boil, then remove from the heat. While whisking the liquid, gradually add the aioli. The mixture will thicken slightly and take on a beautiful sheen. Taste and adjust the seasonings if necessary. Divide the liquid among the four bowls, making sure everyone gets enough vegetables. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (462g) | ||
Recipe Makes: 4 servings | ||
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Calories: 269 | ||
Calories from Fat: 194 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 17.6mg | 5 % | |
Sodium 781.6mg | 27 % | |
Potassium 342.1mg | 9 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.1g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
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