Description
While living in Paris, I went to a wonderful hole-in-the wall that featured a fish broth similar to this one. Jean-Pierre, the owner, chef, and sole waiter, demonstrated the proper method of eating it. First, you spread mayo over the croutons, then top them with cheese, float them in the broth, spoon soup over them, and finally, scoop them up and eat them while they’re still crunchy. To die for!
Ingredients
- ¾ cup light mayonnaise
- 4 cloves garlic, crushed
- 1 teaspoon saffron powder
- 4 teaspoons plain dry bread crumbs
- 1 teaspoon red pepper flakes
- ½ French baguette, sliced into 1/4 inch rounds
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ½ medium onion, chopped
- 1 leek, bulb only, chopped
- 1 pinch saffron powder
- 1 bay leaf
- ¾ cup white wine
- ⅓ cup red wine
- 4 ounces cod fillets
- 1 cup water
- 1 cup beef broth
- 1 roma (plum) tomato, seeded and chopped
- 1 ½ teaspoons lemon juice
- 3 tablespoons chopped fresh parsley, divided
- 1 tablespoon all-purpose flour
- ½ cup half-and-half cream
- 1 cup grated Gruyere cheese
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 2