Fish Bourride
- 2 teaspoons olive oil
- 1 lb carrots, diced
- 1 lb potatoes, diced
- 1 onion, diced
- 2 stalks celery, diced
- 2 to 3 teaspoons minced garlic
- 1 leek, diced
- 2 to 3 cups water
- Salt, pepper and thyme to taste
- 2 bay leaves
- 1 lb firm white fish fillet (mahimahi, swordfish, mackerel, or halibut)
- 3 egg yolks
- 2 teaspoons Dijon mustard
- 1 cup olive oil
- Parsley