- 2 kg white fish (usually monkfish, whiting)
- 500 ml dry white wine
- 500 g potatoes, steamed
- 250 ml aïoli
- 6 egg yolks
- 1 carrot
- 1 white leek (discard green section)
- 1 onion
- 1 orange, peeled, dried
- 12 slices of stale bread
- 1 sprig thyme
- 2 bay leaves
- 1 fennel bulb
- Black pepper
Clean the leek, cut it in half, rinse thoroughly under cold water, drain and chop.
Peel the carrot and onion and cut into slices.
Fish the fish, empty them and rinse under running water.
Wipe them with paper towels, and cut them into large stretches.
In a stove put the fish stones, add carrot, onion, leek, orange peel, thyme, bay leaf and fennel.
Salt and pepper.
Pour the white wine over it and hot water to cover the fish.
Bring to a boil and cook 10 minutes over high heat.
At the same time steam the potatoes.
Remove the fish with a skimmer and place on the serving plate, keeping them warm.
Filter the broth through a colander.
Place the slices of stale bread on a plate and soak them in a ladle of broth.
In a large saucepan, dilute the egg yolks with 6 tablespoons aïoli and 4 tablespoons broth.
Heat in a bain-marie, add the remaining broth by turning regularly and gently with a wooden spoon, without boiling, this preparation must thicken and remain homogeneous.
When the soup is thick enough, pour it into a hot soup tureen.
Serve immediately warm, accompanied by fishes apart, steamed potatoes as well as the rest of the aïoli.