Bouillabaisse of Nohu with "Aioli"
- 6 cloves garlic, pureed
- 2 egg yolks*, room temperature
- Salt and freshly ground black pepper
- 2 cups extra-virgin olive oil
- Croutons (1/2 French baguette cubed and toasted)
Remove the fillet from the nohu, be sure to remove all the bones and slice the fish into 1-inch medallions. Reserve the scraps for the soup. In a soup pot, saute the fish scraps and the small popaa in the olive oil over high heat. Add the chopped onions, tomatoes, bouquet garni, garlic cloves, water, salt, pepper, cayenne pepper, and saffron. Bring to a boil for 5 minutes, then simmer for 1 hour.
Put the soup on low heat add the potatoes and poach for 5 minutes. Add the nohu medallions in the soup and poach for 5 more minutes.