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Bourride a la Toulonaise

  • 4servings
  • 45minutes
  • 764calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsSelenium, Copper, Iodine, Fluorine, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds fish assorted, cut into pieces

  2. 2 medium tomatoes peeled, seeded, chopped

  3. 1 each leek chopped

  4. 1/2 cup fennel bulb chopped

  5. 2 medium potatoes quartered

  6. 1 medium red onion chopped

  7. 1 each bay leaf

  8. 1/2 teaspoon thyme leaves

  9. 4 each garlic cloves

  10. 2 tablespoons parsley leaves

  11. 8 each mussels

  12. 8 each crawfish

  13. 1 medium lemon

  14. 1 quart water boiling, or fish stock

  15. 1/4 pound mushrooms stems removed

  16. 6 each egg yolks

  17. 2 tablespoons arrowroot flour dissolved in

  18. 1 teaspoon water

  19. 8 each croutons garlic or toasts*

Instructions Jump to Ingredients ↑

  1. Put all of the ingredients from the fish down to the lemon in a large kettle.

  2. Over heat, pour on boiling water or stock. Add mushrooms, cover and cook for 20 minutes.

  3. Strain the liquid into another pan and boil to reduce.

  4. Add a bit of the hot liquid to the beaten yolks, whisking constantly.

  5. Add more liquid until the yolk mixture is hot.

  6. Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil.

  7. Place fish and shellfish on a platter and pour the sauce over them.

  8. Garnish with croutons or toasts.

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