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In an 6 quart saucepan, place fennel, onion, bay leaves, peppercorns, thyme, garlic, wine, water and vinegar and bring to a boil. Add cod, lower heat and simmer until just cooked through, about 8 to 10 minutes. Remove cod to a serving dish in a warm place and cover. To make aioli: Place garlic, egg yolk and lemon juice in a food processor and blend until smooth. With machine running, drizzle oil into garlic mixture in a thin stream until a thick emulsion is formed and all oil has been used. Season with salt and pepper. Place 2 cups warm poaching liquid in a saucepan and add aioli. Whisk until smooth and cook slowly, whisking constantly over low heat until sauce thickens to the consistency of cream. Place 1 piece of toast in each of 4 bowls, place 1 cod fillet on top of each and spoon soup over. Sprinkle with Borage blossoms and serve. Yield: 4 servings NOTES : Recipes for #ME1A16 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A16 Posted to MC-Recipe Digest V1 #1051 by Sue
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1222 (89%)|
|Amt Per Serving||% DV|
|Total Fat 135.8g||181 %|
|Saturated Fat 24.9g||124 %|
|Monounsaturated Fat 90.9g|
|Polyunsanturated Fat 15.9g|
|Cholesterol 1258.7mg||387 %|
|Sodium 104.9mg||4 %|
|Potassium 374.1mg||10 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 14.9g|
|Protein 18.6g||27 %|
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Calories per serving: 1374
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