Instructions: COMBINE ONIONS, CELERY, 6-8 PARSLEY SPRIGS, BAY LEAF, FENNEL, 1-1/2 ts 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 MINUTESREMOVE AND SQUEEZE TO DRY SLIGHTLY COMBINE 1-1/2 CUPS PARSLEY LEAVES, GARLIC, AND ANCHOVIESCHOP TO MINCE WELL SIEVE EGG YOLKS AND COMBINE WITH BREADMASH TO A PULP ADD PARSELY MIXTURE-MIX WELL WHILE BEATING VIGOROUSLY, ADD OIL IN A THIN-STEADY STREAMCONTINUE BEATING UNTIL THICKENED SEASON TO TASTE WITH SALT AND PEPPER POACH THE FISH IN THE COURT BOUILLON, DRAIN WELL TOP EACH PORTION WITH 1-1/2 OUNCES OF THE PREPARED SAUCE SERVE HOT

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