Poached Fish in Garlic-Flavored Broth

A bourride is a kind of simplified bouillabaisse that often calls for only one kind of fish. It is thickened at the last minute with aïoli, a pungent mayonnaise made with olive oil and garlic. Bourride is one of my favorites among all soups—partly because I love aïoli and can add as much as I want to the broth. Bourride is also a simple soup to make for a last-minute dinner for a small gathering of friends.

This version contains Swiss chard,