Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    fennel bulb -- cut 1/8" slices
   1      medium        spanish onion -- cut 1/8" slices
   3                    bay leaves
   5                    peppercorns
   1      sprig         thyme
   3                    garlic cloves
   3      cups          dry white wine
   5      cups          water
   2      tablespoons   white vinegar
   4                    cod fillets - -- (6 oz ea)
   4      slices        crusty French bread - -- (1" thick), toasted
  16                    borage flowers
                        === aioli ===
  10                    garlic cloves
   3                    egg yolks
     1/3                lemon -- juice of
   2      cups          extra-virgin olive oil
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

In a 6-quart saucepan, place fennel, onion, bay leaves, peppercorns, thyme, garlic, wine, water and vinegar and bring to a boil. Add cod, lower heat and simmer until just cooked through, about 8 to 10 minutes. Remove cod to a serving dish in a warm place and cover. To make aioli: Place garlic, egg yolks and lemon juice in a food processor and blend until smooth. With machine running, drizzle oil into garlic mixture in a thin stream until a thick emulsion is formed and all oil has been used. Season with salt and pepper. Place 2 cups warm poaching liquid in a saucepan and add aioli. Whisk until smooth and cook slowly, whisking constantly over low heat until sauce thickens to the consistency of cream. Place 1 piece of toast in each of 4 bowls, place 1 cod fillet on top of each and spoon soup over. Sprinkle with Borage blossoms and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A16)