Instructions: This soup, like the better-known bouillabaisse, hails from the rocky Mediterranean coast, and is to be eaten as a main course (I dont know if you would have it as a main course or as the first course in the restaurant). Unlike bouillabaisse, the broth is thickened with a creamy, yellow garlic aioli.

Combine broth ingredients in a 3- to 4-quart microwave casserole. Cover with lid or vented plastic wrap, and cook on High for 6 to 8 minutes, or until boiling; stir. Cook for 10 to 12 minutes on MEDIUM (50% power). Strain broth into a large microwave bowl or casserole (there will be about 3 to 4 cups broth), and set aside. (Broth may be covered and refrigerated or frozen at this point, then brought to a boil later, to add fish about 10 minutes before serving.) Meanwhile, prepare aioli; set aside.

Cover broth with lid or vented plastic wrap and bring it to a boil by cooking on HIGH for 2 to 10 minutes, depending on temperature of broth. Slide fish into hot broth and cook, uncovered, for 6 to 10 minutes, until fish flakes. (Be careful not to overcook fish.)

With a slotted spoon, carefully remove fish from broth and place on a large plate. Cover and set aside.

Meanwhile, place 1 cup aioli in a medium-size bowl or 4-cup glass measure. Gradually, while beating with a wire whisk, add 1 cup hot fish broth to aioli. Slowly pour this mixture back into the remaining hot broth; stir. Cook on MEDIUM (50% power) for 4 to 6 minutes, or until mixture thickens slightly and lightly coats a wooden spoon; stir occasionally with a whisk. (Small partickes of bread crumbs and minced garlic will be visible.)

To serve: Place 1 or 2 slices of toasted French bread in each soup bowl. Place a few pieces of fish on top of bread. Ladle aioli-broth on top of fish and sprinkle with parsley. Serve remaining 1 cup aioli at the table, to be added and stirred in, about 1 tablespoon to each bowl, or according to taste.

Serve with a Cotes de Provence-Rose or Blanc, or Cotes du Rhone.

My Notes: Les Halles fish soup had a tomato color and taste, so I would add chopped fresh tomatoes when cooking the broth. And I would also serve freshly grated Parmesan shavings in a small ramekin for each individual to add to the soup, according to individual taste.

This recipe comes from excellent cookbook authors whose expertise with the microwave makes it excellent in preparing wonderful dinners to please any gourmand.

Preparation Time: 50 minutes

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