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Ingredients

• 3/4 cup light mayonnaise
• 4 cloves garlic, crushed
• 1 teaspoon saffron powder
• 4 teaspoons dried bread crumbs
• 1 cup red pepper flakes
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• 1/2 French baguette, sliced into 1/4 inch rounds
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• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/2 medium onion, chopped
• 1 leek, bulb only, chopped
• 1 pinch saffron powder
• 1 bay leaf
• 3/4 cup white wine
• 1/3 cup red wine
• 4 ounces cod fillets
• 1 cup water
• 1 cup beef broth
• 1 roma (plum) tomato, seeded and chopped
• 1 1/2 teaspoons lemon juice
• 3 tablespoons chopped fresh parsley, divided
• 1 tablespoon all-purpose flour
• 1/2 cup half-and-half cream
• 1 cup grated Gruyere cheese

Description

While Living In Paris, I Went To A Wonderful Hole-in-the Wall That Featured A Fish Broth Similar To This One. Jean-Pierre, The Owner, Chef, And Sole Waiter, Demonstrated The Proper Method Of Eating It. First, You Spread Mayo Over The Croutons, Then Top

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