Turbot En Bourride
|Sweet butter||4 Tablespoon|
|Leeks||2 , well cleaned and thinly sliced (Use White Part Only)|
|Finely chopped onions||1 Cup (16 tbs) (Use Yellow Variety)|
|Carrots||3 , peeled and finely chopped|
|Chopped italian parsley||1 1⁄4 Cup (20 tbs) (Additional Amount Included Used For Garnish)|
|Fish stock||4 Cup (64 tbs)|
|Freshly ground black pepper||To Taste|
|Turbot||2 Pound, trimmed of skin and bones, cut into 1 inch dice|
|Aioli sauce||2 Cup (32 tbs) (At Room Temperature)|
Melt the butter in a pot, add the leeks, onions, and carrots and cook, covered, over low heat until vegetables are tender, about 25 minutes.
Add 1 cup chopped parsley and fish stock, season to taste with salt and pepper, bring to a boil, reduce heat and simmer, partially covered, for 25 minutes, or until vegetables are very tender.
Pour the soup through a strainer set over a bowl, and transfer the solids and 1/2 cup of the liquid to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc.
Puree until smooth.
Return the liquid and the pureed solids to the pot and set over medium heat.
Add the diced fish and let it poach over low heat in the hot soup liquid for 5 minutes.
Do not boil.
Remove soup from heat.
Slowly whisk 1 cup of the hot soup into the aioli in a small bowl.
Whisk this mixture into the remaining soup and stir constantly over medium heat until lightly thickened, about 3 minutes.
Do not let the soup boil or it will curdle.
Ladle into heated soup bowls, garnish with additional chopped parsley