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La Bourride

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 La Bourride Base - seeNote

  2. 1 Saffron

  3. 1 cup 237ml Julienned leeks

  4. 3 cups 187g / 6.6oz Peeled, seeded, chopped tomatoes

  5. Juice from 1 orange

  6. Zest from 1 orange

  7. 1 cup 237ml Julienned fennel

  8. 2 tablespoons 30ml Chopped garlic

  9. 2 tablespoons 30ml Finely-chopped fresh parsley leaves

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

  12. 4 lbs 1816g / 64oz White fish - cleaned, filleted

  13. (such as mullet, ocean perch or pollack)

  14. 1 cup 237ml Aioli - seeNote

  15. 8 Egg yolks

  16. 8 Crusty French bread - (1" thick)

  17. 1 Rouille II - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "La Bourride Base", "Aioli", and "Rouille II" recipes which are included in this collection.

  2. Put the La Bourride Base 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.

  3. In a large saucepan, over low heat, combine 1/4 cup of the Aioli 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.

  4. 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.

  5. This recipe yields 6 to 8 servings.

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