Bourride
| Yield: | 4 Servings |
| Categories: |
| 1 | Fennel bulb; in 1/8" slices | |
| 1 | md | Spanish onion; in 1/8" slices |
| 3 | Bay leaves | |
| 5 | Peppercorns | |
| 1 | Sprig thyme | |
| 3 | Cloves garlic | |
| 3 | c | Dry white wine |
| 5 | c | Water |
| 2 | tb | White vinegar |
| 4 | Pieces cod; (6 ounce each) | |
| 4 | sl | Crusty french bread; (1 inch |
| 16 | Borage flowers | |
| Aioli | ||
| 10 | Cloves garlic | |
| 3 | Egg yolks | |
| 1/3 | Lemon; juice of | |
| 2 | c | Extra virgin olive oil |
| Salt and pepper; to taste |
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