Free Cooking Recipes

A traditional dish in the South of France, Algo-Sau (ai-go-saw) is easy to prepare. It can be made with one or more types of fish and is an excellent lunch or informal dinner party dish.

4 SERVINGS
1 lb. fresh fish, boned
6 medium potatoes, peeled and sliced
1 hay leaf
1 onion, peeled and finely chopped 1 celery stalk, chopped
2 cloves of garlic, peeled and crushed plus 1 whole, peeled garlic clove
1 teaspoon salt
teaspoon black pepper
1 teaspoon each of fennel, chopped
parsley and grated orange rind
3 fl. oz. [1 cup] olive oil
boiling water
8 fl. oz. [1 cup] alioli
4 slices of dry, toasted, French bread
Directions:

1. Cut the fish into serving-size pieces and arrange in the bottom of a large saucepan. Cover with the potatoes.
2. Add the bay leaf, onion, celery and crushed garlic.
3. Sprinkle with salt, pepper, fennel, parsley and grated orange rind. Pour on the olive oil and add boiling water to cover. Boil rapidly for 20 minutes or until the potatoes are tender.
4. Strain the broth into another saucepan and put the fish and potatoes on a warmed serving dish. Just before serving the broth, remove the saucepan from the heat and, stirring constantly, very slowly add the alioli.
5. Place rounds of toast, well rubbed with the peeled garlic clove, in individual soup bowls and pour the broth over them. Serve the fish and potatoes separately on a warmed serving dish.

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