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Bourride of Smoked Haddock with Aioli


(for 4)


1 large Onion
1 lge Potato
2 sticks of Celery
2 tbs. Olive Oil
1 tin chopped Tomatoes
450g(1 lb.) Smoked Haddock

Aioli:
2 Egg Yolks
1 cup Olive Oil
2 cloves Garlic (crushed)


Chop the onion and celery finely and put them and the olive oil in a large pot.
Sweat these together over a gentle heat with the lid on for 15 mts or so until they are soft.
Trim any bones or skin from the haddock and cut into small chunks.
Cover with water in a small pot and bring to the boil.
Simmer for 5 mts until the fish is cooked.
Pour into a sieve to drain but keep the stock.
Peel the potato and cut into small dice. Add these to the pan with the vegetables.Drain the tomatoes (use the juice for another dish) add the strained tomatoes to the vegetables and then the fish stock from the haddock.
Bring this mixture back to the boil and simmer for 20 mts or so to cook the potatoes.Taste for seasoning-it probably won't need salt- and take off the heat.
Put the egg yolks and garlic into a bowl and gradually whisk in the oil
(as you would for mayonnaise) until you have a thick glossy aioli.

Tip the diced haddock into the soup and bring it back to the boil to serve.
Put a heaped teaspoon of the aioli into each bowl as you serve and put the rest out in a bowl on the table.

Served with plenty of fresh crusty bread this is a meal in itself.



March 13, 2007 10:18 AM | 0 Comments
  Martin Dwyer
Consultant Chef