Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  onion
     1/4           cup  celery
     1/2         bunch  flat-leaf parsley
  1                     bay leaf
     1/4      teaspoon  fennel seed
     1/4      teaspoon  kosher salt
  2               cups  dry white wine
  3                     bread slice
     1/2           cup  red wine vinegar
  1         tablespoon  garlic
  4                     anchovy fillets
  3                     hard boiled egg
  2               cups  olive oil
     1/4      teaspoon  pepper
  16                    firm white fish fillet

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

Nutritional Information:

279 Calories (kcal); 27g Total Fat; (92% calories from fat); 1g Protein; 4g Carbohydrate; 1mg Cholesterol; 95mg Sodium