Remove the fillet
from the nohu, be sure to remove all the bones and slice the fish into 1-inch medallions. Reserve the scraps for the soup. In a soup pot, saute the fish scraps and the small popaa in the olive oil over high heat. Add the chopped onions
, bouquet garni
, garlic cloves
, water, salt, pepper, cayenne pepper, and saffron
. Bring to a boil for 5 minutes, then simmer
for 1 hour.
Put the soup on low heat add the potatoes and poach for 5 minutes. Add the nohu medallions in the soup and poach for 5 more minutes.
In a mixing bowl, combine the garlic puree with the egg yolks, salt and pepper. Add the oil very slowly and whip continuously to get a mayonnaise consistency.
Serve the soup in individual soup plates with the fish medallions, the potatoes and the aioli, also called a "rouille", and croutons on the side.