|Water||8 Cup (128 tbs)|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Tomatoes||2 , chopped|
|Celery||1 Cup (16 tbs), chopped|
|Garlic||3 Clove (15 gm)|
|Black peppercorns||4 , crushed|
|Saffron threads||1 Pinch|
|Olive oil||2 Tablespoon|
|Fish fillets||2 Pound (Such As Flounder, Bass, Red Snapper, Butter Fish)|
|Egg yolks||2 , beaten|
|Aioli sauce||1 Cup (16 tbs)|
Bring water, vegetables, herbs, seasonings and oil to boil, cover, lower heat and simmer 20 minutes.
Wrap fish in cheesecloth, raise heat, add fish, lower heat and poach gently 10 to 12 minutes until just tender.
Place a slice of bread into each of 8 bowls, top with half a fillet, and keep warm.
Strain stock and adjust seasonings with salt and pepper.
Whisk 1/2 cup hot soup into egg yolks and return to rest of soup.
Ladle soup into bowls and top each serving with 1 tablespoon Aioli Sauce.