In September 1996 we cycled from Dijon to Avignon. One morning in Avignon, we wandered in fog around the beautiful garden by the Palais des Papes, admiring the black and white swans, several kinds of diving ducks, a peacock and peahen with tiny chicks. The view of Avignon was quite lovely but fog prevented us from seeing further into the countryside.
After visiting the Palais des Papes, we emerged into brilliant sunshine and went to Le Mescalin bistro (only open for lunch - it is attached to the ritzier Restaurant Brunel that is open in the evening) to have the most fabulous lunch. I had an excellent mescalin salad with goat cheese, tapinade, some sort of caramelized onion and red pepper. The others had poached cod and vegetables with aioli, all perfectly prepared. Of course I tried it and it was fantastic. T has come up with this most reasonable facsimile of our recollection of that wondrous fish dish.
1 med onion
¼ c olive oil
3 med carrots
1 bulb fennel
8 small new potatoes
2½ c chicken stock (or vegetable stock)
herbes de Provence (optional)
fennel seed, ground (optional)
2 lb cod, red snapper or haddock fillets
¼ c mayonnaise
3 cloves garlic, minced finely
2 Tbsp fine dry bread crumbs
Mix aioli ingredients together well in a small bowl. Refrigerate at least 2 hours before serving to let the flavours meld together.
Serve the soup with rustic French Bread or crusty baguette, more aioli and light red wine that has been slightly chilled.
soup - printer friendly file
aioli and rouille - printer friendly file
to Christmas Eve Menu 2001
Back to our recipes
Barbecued Squid . Bengali Fish Curry . Breaded Fried Fish . Crabcakes . Curry (Indian) . Lemongrass Shrimp & Rice Vermicelli . Mediterranean Fish (or Chicken) . Paella . Provençal Fish . Shrimps in Pernod . Soupe de Poisson
ejm (aka llizard)
& TPH 2001
Toronto Ontario Canada