Southern Fish Soup

When cold, rinse the fish fillets, dry them and cut them into bite-sized cubes. Sprinkle all around with 2/3 of the lemon juice, season with salt and pull in the refrigerator with the lid closed.

Remove the peel from the onion and chop very finely. Peel the carrot and cut into tiny cubes. Rinse the celery (perhaps pull off the strings if the stalks are thick) and cut into fine slices.

Heat the butter in a large saucepan and sauté the onion, carrot and celery over low heat until translucent.

Blanch (scald) the tomatoes, peel and roughly chop without the stalks. Add to the saucepan and pour in white wine and water. Add the bay leaf spice and rosemary and season with salt and pepper. Bring to the boil and then simmer gently with the lid closed for about 45 minutes.

At the end of the cooking time, peel the garlic cloves and press them into a tall container. Add the yolks, season with salt and pepper. Stir with a mixer or whisk.

Add the olive oil in a very fine stream and continue mixing until the mayo is formed. Season with the remaining juice of one lemon.

Stir the mayo into the soup, which is no longer simmering but still hot, add the fish pieces and cook at a very low temperature for about 6 minutes.

Rinse and pluck the basil, sprinkle the leaves over the soup before serving.

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