|Assorted fish and seafood||2 Pound|
|White wine||3⁄4 Cup (12 tbs)|
|Onion||1 Large, coarsely chopped|
|Leek||1 Large, thinly sliced|
|Garlic||1 Clove (5 gm), crushed|
|White wine vinegar||2 Tablespoon|
|Bay leaf||1 Small|
|Fennel seed||1⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Garlic powder||To Taste|
|Mayonnaise||2⁄3 Cup (10.67 tbs)|
|Toasted french bread||1|
Clean fish and cut into serving sized pieces.
Cover heads, fins and bones with 4 cups (about 1 liter) water; bring to boiling.
Add the wine, vegetables, vinegar and seasonings; lower heat and simmer about 30 minutes.
Strain the court bouillon through a sieve into a saucepan, pressing some of the vegetables through sieve.
Bring bouillon to boiling and add fish pieces.
Cook, uncovered, over low heat 6 to 8 minutes, or only until fish flakes easily but is still firm.
Remove pieces of fish to a heated platter and keep warm.
Beat the egg yolks slightly and blend in about 1/2 cup (1/8 liter) hot bouillon.
Return to remaining bouillon in saucepan.
Cook and stir over low heat until slightly thickened.
Do not boil.
Season to taste with salt, pepper and, if desired, lemon juice.
Combine garlic powder with mayonnaise in a bowl.