|Leeks||2 , chopped|
|Onion||1 Large, chopped|
|Tomatoes||2 Large, chopped|
|White fish||3 Pound, cut into steaks (1 1/2 Kilogram)|
|Garlic||3 Clove (15 gm)|
|Orange rind strips||4 (Thinly Pared)|
|Water||5 Cup (80 tbs) (1 1/4 Liters)|
|Potatoes||1 Pound, boiled (450 Gram)|
|Aioli sauce||250 Milliliter (1 Cup)|
|French bread slices||12 , fried in olive oil|
Put the vegetables into a large saucepan.
Put the fish on top.
Add the garlic, orange rind, bouquet garni, water, salt and pepper—be careful with the seasoning because the stock will be much reduced later.
Bring to a boil.
Reduce the heat and simmer for 10 to 15 minutes or until the fish is cooked.
Transfer the fish to a warm tureen.
Arrange the potatoes around the fish and keep warm.
Raise the heat and boil the ingredients remaining in the saucepan until about 2 1/2 cups of liquid are left.
Remove the pan from the heat and strain the liquid.
Rinse out the pan.
Put half the aioli into a large mixing bowl.
Pour in the hot liquid gradually, stirring to mix.
Return the mixture to the clean pan and cook very gently, without letting the soup boil, for a few minutes or until it thickens slightly.
Put the fried bread into the tureen on top of the fish and pour in the soup.
Serve immediately with the remaining aioli sauce.