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La Bourride

  • 6servings

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Bourride Base, recipe follows

  2. Pinch saffron

  3. 1 cup julienne leeks

  4. 3 cups peeled, seeded, and chopped tomatoes

  5. Juice and strips of zest from 1 orange

  6. 1 cup julienne fennel

  7. 2 tablespoons chopped garlic

  8. 2 tablespoons finely chopped freshly parsley leaves

  9. Salt and freshly ground black pepper

  10. 4 pounds of white fish, such as mullet , ocean perch or pollack, cleaned and filleted

  11. 1 cup Aioli, recipe follows

  12. 8 egg yolks

  13. 6 to 8 (1-inch) slices crusty French bread

  14. Rouille, recipe follows

  15. 2 tablespoons olive oil

  16. 1 cup chopped yellow onions

  17. 1/2 cup chopped celery

  18. Freshly ground black pepper

  19. 3 cloves garlic

  20. 1 bay leaf

  21. 8 black peppercorns

  22. 2 sprigs thyme

  23. 1 pound fish bones

  24. 8 to 10 cups water

  25. 1 cup dry white wine

  26. 1/2 cup soft fresh bread crumbs

  27. 2 tablespoons La Bourride Base

  28. 2 red hot peppers , stemmed

  29. 4 cloves fresh garlic

  30. 1 cup olive oil

  31. Salt

  32. 4 cloves garlic

  33. 2 egg yolks*

  34. Pinch salt

  35. 1 cup plus 2 tablespoons good olive oil

Instructions Jump to Ingredients ↑

  1. Put the stock in a large, heavy pot on medium heat and bring to a gentle boil. Add the saffron , leeks , tomatoes , orange juice , orange zest , fennel, garlic, and parsley. Season with salt and pepper. Simmer the liquid for 6 minutes. Season the fish with salt and pepper. Add the fish to the pot. Cook for 12 minutes, or until the fish is flaky . Remove the fish and set aside. In a large saucepan, over low heat, combine 1/4 cup of the Aooli and the egg yolks, together. Whisk until smooth. Slowly whisk into the fish liquid. Continue to cook until the liquid starts to thicken, 2 to 3 minutes. Remove from the heat. To serve, place the croutons in the center of each bowl. Ladle the sauce over the bread. Lay a couple pieces of fish on top of the crouton . Serve the remaining Aioli and Rouille in sauce boats to the side of the La Bourride.

  2. Heat the olive oil in a large saucepan over medium heat. Add the onions and celery . Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaf, peppercorns, and thyme. Add the fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from the heat and strain .

  3. Add the stock to the bread crumbs. Let stand for a couple of minutes, then press out the bread. In a large mortar, press the peppers and garlic. When well pounded add the pressed bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt. Yield: 1 cup Place the garlic in a large mortar and crush . Add the eggs and incorporate. Season with salt. Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise .

  4. Yield: about 1 cup *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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