|Fresh fish||2 Pound|
|Garlic||2 Clove (10 gm)|
|Bouquet garni||1 (Bay Leaf, Parsley, Celery, Fennel And Strips Of Orange Peel)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Boiling water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|French bread loaf||1 Small|
|Garlic||2 Clove (10 gm), cut|
Cut fish into serving pieces and arrange these on the bottom of a large skillet.
Peel and slice potatoes and place them in a layer on top of fish.
Peel and chop tomatoes, onion, and garlic and put these on top of potatoes.
Season to taste with salt and freshly ground black pepper; add bouquet garni.
Pour olive oil over all and add enough boiling water barely to cover fish and vegetables.
Boil quickly for 20 minutes, or until potatoes and fish are just tender.
Slice French bread and toast it lightly.
Rub each slice with a cut garlic clove; place a slice of toast in the bottom of each soup bowl.
Pour the broth over this.
Serve the fish and vegetables separately.
Makes 4 to 6 servings.
Note: Aigo-Sau is often served with a hot condiment called rouille.
To make rouille, pound or chop 2 garlic cloves with 2 hot red peppers.
Mix in 3 tablespoons bread crumbs and 3 tablespoons olive oil and blend with 1 cup of the fish broth.
Serve in a sauceboat.