Bourride (French fish soup)

(This is my own version of a famous French fish soup, with adaptations for the seasonal vegetables we had in the month of March. We had 2 full meals for 2)




Ingredients:
Soup
- 300 gr halibut (any other fish), chopped into big chuncks (1/2 inch)
- 1 leek
- onion
- small rutabaga
- 200 ml fish stock
- 1 cup (250 ml) white wine
- 300 gr Jerusalem artichokes (or potatoes)
- 1 egg yolk
- 4 cups water
Aioli
- 1 egg yolk
- 1/2 cup olive oil, extra virgin
- 1 tbsp vinegar
- 6 cloves (1 head) garlic

Preparation:
- sauté onion, leek, rutabaga; add wine, water, fish stock cook 30 minutes; blend with hand blender; add cleaned and chopped Jerusalem artichokes and cook till nearly tender; add
- prepare aioli by placing egg yolk in bowl, add crushed garlic, and 1 tbsp of the oil; begin to whisk until creamy, then add remaining oil in very tiny stream until you have a mayonnaise; finish with tbsp of vinegar
- place aioli in pan, add yolk, whisk, add about 1/2 cup of liquid from soup; return all of it into the soup, mix well,and heat without boiling. Serve decorating with parsely and cayenne pepper.

Tasting Notes:
- This was a wonderful creamy alternative to ordinary fish meals