Fish Soup Provencale (Bouride)

Restaurants along the French Riviera serve this with garlic-buttered French bread slices.

1 1/2 cups mayonnaise or salad dressing
3 cloves garlic, crushed
1/2 cup butter or margarine
12 slices French bread
1 clove garlic, cut into halves
1 pound fish fillets, cut into 1-inch pieces
1 1/2 cups dry white wine
6 slices onion
3 slices lemon
5 sprigs parsley
1 bay leaf
1 teaspoon salt
Paprika

Mix mayonnaise and crushed garlic; cover and refrigerate

Heat 1/4 cup of the butter in 12-inch skillet until melted. Toast 6 of the bread slices in skillet over medium heat until brown on both sides; rub one side of bread with half clove garlic. Remove from skillet; keep warm. Repeat with remaining butter, bread and garlic.

Place fish in single layer in skillet. Add wine, onion and lemon slices, parsley, bay leaf, salt and just enough water to cover. Heat to boiling; reduce heat. Simmer uncovered until fish flakes easily with fork, about 6 minutes. Remove fish with slotted spoon; keep warm.

Strain fish broth. Pour 1 1/2 cups of the broth into 2-quart saucepan; gradually beat in mayonnaise mixture. Cook over low heat, stirring constantly, until slightly thickened.

Place 2 slices of the French bread upright in each soup bowl; spoon fish between slices. Pour soup over fish; sprinkle with paprika.

Yields 6 servings.