Pink Garlic Soup with Flaked Cod and Croutons
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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