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Suggest a better descriptionIn 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 | ||
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Calories: 1374 | ||
Calories from Fat: 1222 (89%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 1374
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