Baked Fish with Broth and Aioli Sauce (Bourride)

Name: Baked Fish with Broth and Aioli Sauce
Ingredients: 4 cups of water; 1 tablespoon white wine; 2 tablespoons apple cider vinegar; 1 onion; parsley; 1 bay leaf; carrot, salt, and pepper to taste; 0.5 kg of white fish cut into fillets; 3 eggs; 2 cups of Aioli Sauce (see recipe below); 6-8 thick slices of French bread toasted

1
4 cups of water
2
1 tablespoon white wine
3
2 tablespoons apple cider vinegar
4
1 onion
5
parsley
6
1 bay leaf
7
carrot, salt, and pepper to taste
8
0.5 kg of white fish cut into fillets
9
3 eggs
10
2 cups of Aioli Sauce (see recipe below)
11
6-8 thick slices of French bread toasted

Ingredients

1
4 cups of water
2
1 tablespoon white wine
3
2 tablespoons apple cider vinegar
4
1 onion
5
parsley
6
1 bay leaf
7
carrot, salt, and pepper to taste
8
0.5 kg of white fish cut into fillets
9
3 eggs
10
2 cups of Aioli Sauce (see recipe below)
11
6-8 thick slices of French bread toasted

Directions

1
Combine the liquids and seasonings in a pot and bring to a boil
2
Let it simmer for 10 minutes
3
Add the fish to the hot broth and cook for 5-10 minutes until the fish is done
4
Don't overcook the fish
5
Remove the fish and place it on a warm plate to serve
6
Reduce the broth to 1.5 cups
7
Whisk together the eggs and slowly add the broth, cooking in a water bath until thickened
8
Slowly whisk in 1 cup of Aioli Sauce and mix until smooth and hot
9
Serve the fish in bowls with toasted bread slices, topped with a spoonful of the sauce
10
Serve the remaining Aioli Sauce on the side
11
This dish is served with a fork and spoon.