Preparation:
combine onions, celery, 6-8 parsley sprigs, bay leaf, fennel, 1-1/2 teaspoon salt, white wine, and 12 cups water in a stockpot, over a moderate flame heat to a boil, reduce heat, and simmer for 15 minutes soak the bread in the wine vinegar for 15 minutes remove and squeeze to dry slightly combine 1-1/2 cups parsley leaves, garlic, and anchovies chop to mince well peel eggs sieve egg yolks and combine with bread mash to a pulp add parsely mixture-mix well while beating vigorously, add oil in a thin-steady stream whisk until thickened season to taste with salt and pepper poach the fish in the court bouillon remove with a slotted spoon and drain well arrange fish onto a heated serving platter or individual heated serving plates top each portion with 1-1/2 ounces of the prepared sauce serve hot |
