or vinegar, for about 15 minutes.
Leave this to cool, and strain
before putting in the fish and
bringing them very gently to the
boil, and then just simmering until
they are done.
Have ready an aïoli (p. 188)
made from at least 2 yolks of eggs
and about ½ pint of olive oil. Have
also ready at least two slices of
French bread for each person,
either toasted or baked in the oven
(the second method is easier to
manage, with two or three other
operations going on at the same
time). When the fish is all but
ready put half the prepared aïoli