Provençal cooking recipe: l'Aïoli de Véronique

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Ingredients for 5 people

For the Aïoli mayonnaise:

  • 10 cloves of garlic
  • 2 small chilli peppers
  • Salt & pepper
  • 1/2 litre sunflower oil
  • 1 egg yolk

For the dish:

  • 3 hake fillets
  • 10 carrots
  • 1 glass of white wine
  • 1 bouquet garni (fennel, bay leaf, rosemary)
  • 3 baby onions
  • 5 hard-boiled eggs
  • 7 potatoes
  • Olive oil
  • Salt & pepper
  • 10 whelks

For the Aïoli mayonnaise:

  • Peel the garlic and remove the germ, then then crush it in a mortar to make a paste.
  • Add the two small chilli peppers and the egg yolk, and season with salt & pepper, then whisk well while adding the oil in gradually to make the mayonnaise.
  • To check the texture, place a teaspoon in the mixture. If it stands up, the mayonnaise is perfect !

For the dish:

  • For the stock: fill a casserole dish with water.
  • Add the bouquet garni, salt, pepper, carrots, onions, potatoes, glass of white wine and half glass of olive oil, then heat. You can also add any vegetables you have in your fridge (cauliflower etc.).
  • Leave to simmer.
  • Add the whelks and hake (you can also use cod).
  • After 15-20 minutes, check that the fish is cooked, using a knife, then remove from the stock.
  • Place the vegetables, fish and shellfish on a large plate and serve with the mayonnaise.

Bon appétit !!

We are Anaïs and Pedro, we love loads of things, like the States, Japan, pizzas, Motorhead, Vietnamese food and karaoke… On our blog, we talk about our travels and the places we love in Marseille and elsewhere. We also host really fun evening events from time to time.

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