Pink Garlic Soup with Flaked Cod and Croutons

Credit: Didier Loire
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Step 1: Cod

Soak the cod in a large container filled with water for 48 hours, changing the water every 6 hours.

Afterwards, remove the skin and fillet.

Combine the milk and the aniseed, and poach the fillets in the aniseed milk for 5 minutes. Delicately remove, put in an earthenware dish and sprinkle with a little olive oil. Cover the dish and keep warm for about 15 minutes to finish cooking the fish gently.

Trim the cod and keep the best pieces.

Step 2: Croutons

Cut the bread in 1/15 inch thick (2 mm) slices, then into triangles.

Soak with clarified butter and bake between two sheet pans.

Set on a dishtowel to drain the excess fat.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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