Prep 20 mins
Cook 20 mins
Restaurants along the French Riviera serve this with garlic-buttered French bread slices
- 1 1⁄2 cups mayonnaise
- 3 garlic cloves, crushed
- 1⁄2 cup butter or 1⁄2 cup margarine
- 12 slices French bread
- 1 garlic clove, cut into halves
- 1 lb fish fillet
- 1 1⁄2 cups dry white wine
- 6 slices onions
- 3 slices lemons
- 5 sprigs parsley
- 1 bay leaf
- 1 teaspoon salt
- Mix mayonnaise and crushed garlic; cover and refrigerate.
- Heat 1/4 cup of the butter in 12-inch skillet until melted. Toast 6 of the bread slices in skillet over medium heat until brown on both sides; rub one side of bread with half clove garlic. Remove from skillet; keep warm. Repeat with remaining butter, bread and garlic.
- Cut fish filets into 1-inch pieces. Place fish in single layer in skillet. Add wine, onion and lemon slices, parsley, bay leaf, salt and just enough water to cover. Heat to boiling; reduce heat. Simmer uncovered until fish flakes easily with fork, about 6 minutes. Remove fish with slotted spoon; keep warm.
- Strain fish broth. Pour 1 1/2 cups of the broth into 2-quart saucepan; gradually beat in mayonnaise mixture. Cook over low heat, stirring constantly, until slightly thickened.
- Place 2 slices of the French bread upright in each soup bowl; spoon fish between slices. Pour soup over fish; sprinkle with paprika.