Bourride

450 g/1 lb fish trimmings (heads, hones, skin, etc)
2 leeks, washed and chopped
1 large onion, peeled and chopped
2-3 cloves garlic, peeled and halved
1 x 7.5 cm/3 inch piece lemon peel or Seville
orange peel
1 bay leaf
1 thyme sprig
3-4 parsley sprigs
I tablespoon wine vinegar
I litre/13/4 pints cold water
olive oil for frying
450 lb potatoes, peeled and finely sliced
1.5 kg/3 lb whole fish fillets (monk fish, ha or
John Dory), thickly sliced
sea salt
freshly ground black pepper
6 slices white bread, crusts removed
4-5 tablespoons finely chopped fresh parsley,
to garnish
Aloha
4-8 cloves garlic, peeled
2 egg yolks
about 300 nil/1/2 pint olive oil
white pepper
1-3 teaspoons lemon juice

Rinse the fish trimmings under rtmning water, re- nu wing any traces of blood. Put in a large pan with 1 leek, the onion, 1 clove garlic, the peel, herbs and vinegar. Add the water and simmer gently for 20 to 25 minutes.

Meanwhile, make the mash the garlic

cloves with a good pinch or salt. then beat in the egg yolks. Add a few drops of oil, whisking constantly, then a few more, still whisking, until the mixture is thick enough to absorb the oil in a thin, steady stream. This will take longer than when making ordinary mayonnaise, as the garlic 'thins' the eggs. When all the oil is added you should finish with a very thick, yellow inayonnaise. Season with white pepper and lemon juice to taste, then transfer to a small heavy-based pan and reserve.

Strain the cooked stock and discard the seasonings. Heat 1 tablespoon olive oil in a large pan, add the remaining leek and l clove garlic, and fry gently for 2 to 3 minutes; then arrange the finely sliced potatoes in a layer on top. covering the base of the pan.

Lay the fish fillets on top of the potatoes, season

lightly with salt and black pepper, then pour the strained stock over. Simmer gently for 10 to 20 minutes until the fish is just cooked and flakes easily - check after 10 minutes.

While the fish is simmering, pour enough oil into a large frying pan to cover the bottom. Rub both sides of the bread with the remaining clove of garlic, then fry, two at a time, until golden on both sides. Drain thoroughly on paper towels, cut into croutons and put in a bowl.

Place the fish in the centre of a warmed dish and arrange the potatoes around it. Cover and keep warm.

Reduce the liquid left in the pan by fast boiling until you have a scant 450 ml/3/4 pint. Check the seasoning, then pour through a sieve on to the a'iol i, lg. Put over a low heat and stir for l to 2 minutes until the sauce thickens slightly, then pour over the fish and potatoes. Garnish and serve with the croutons.

SER VES 6 to 8