Yield: 6 servings
Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes
Ease of preparation: intermediate

Recipe courtesy Chef Mavro, Honolulu, Hawaii, Chef George Macrothalassitis

Ingredients:

4 pounds whole nohu (Hawaiian rock cod) scaled and cleaned
2 pounds small whole popaa or mempachi, scaled and cleaned
4 tablespoons olive oil
1 Maui onion, finely chopped
4 tomatoes, peeled and chopped
Bouquet garni (1 sprig parsley, 2 bay leaves, 1 sprig thyme, 1 leek leaf, wrap with cheese cloth and tie into bundle)
8 cloves garlic
5 quarts water
Salt and freshly ground black pepper
Pinch cayenne pepper
2 teaspoons saffron powder
2 russet potatoes, peeled and sliced into 1/4-inch cubes

Aioli

6 cloves garlic, pureed
2 egg yolks (see caution below), room temperature
Salt and freshly ground black pepper
2 cups extra-virgin olive oil
Croutons (1/2 French baguette cubed and toasted)

Instructions:

1. Remove fillet from the nohu, making sure to remove all bones and slice fish into 1-inch medallions. Reserve scraps for the soup.
   
2. In a soup pot, saute fish scraps and the small popaa in olive oil over high heat.
   
3. Add 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.
   
4. Put soup on low heat, add potatoes and poach for 5 minutes.
   
5. Add nohu medallions and poach for 5 more minutes.
   
6. In a mixing bowl, combine garlic puree with egg yolks, salt and pepper. Add oil very slowly and whip continuously to get a mayonnaise consistency.
   
7. Serve soup in individual soup plates with fish medallions, potatoes and aioli, also called a "rouille," and croutons on the side.

Raw Egg Warning:The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell?"

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.