Ingredients Jump to Instructions ↓

  1. 4 pounds whole nohi (Hawaiian rock cod ) scaled and cleaned

  2. 2 pounds small whole popaa or mempachi, scaled and cleaned

  3. 4 tablespoons olive oil

  4. 1 Maui onion, finely chopped

  5. 4 tomatoes, peeled and chopped

  6. Bouquet garni (1 sprig parsley, 2 bay leaves, 1 sprig thyme , 1 leek leaf, wrap with cheese cloth and tie into bundle)

  7. 8 cloves garlic

  8. 5 quarts water

  9. Pinch cayenne pepper

  10. 2 teaspoons saffron powder

  11. 2 russet potatoes , peeled and sliced into 1/4-inch cubes

  12. 6 cloves garlic, pureed

  13. 2 egg yolks*, room temperature

  14. Salt and freshly ground black pepper

  15. 2 cups extra-virgin olive oil

  16. Croutons (1/2 French baguette cubed and toasted)

Instructions Jump to Ingredients ↑

  1. Remove the fillet from the nohu, be sure to remove all the bones and slice the fish into 1-inch medallions. Reserve the scraps for the soup. In a soup pot, saute the fish scraps and the small popaa in the olive oil over high heat. Add the chopped onions, tomatoes, bouquet garni , garlic cloves, water, salt, pepper, cayenne pepper, and saffron . Bring to a boil for 5 minutes, then simmer for 1 hour.

  2. Put the soup on low heat add the potatoes and poach for 5 minutes. Add the nohu medallions in the soup and poach for 5 more minutes.

  3. In a mixing bowl, combine the garlic puree with the egg yolks, salt and pepper. Add the oil very slowly and whip continuously to get a mayonnaise consistency.

  4. Serve the soup in individual soup plates with the fish medallions, the potatoes and the aioli, also called a "rouille", and croutons on the side.


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