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La Bourride

Yield: 6 servings

Ingredients and directions for this recipe

1 Recipe La Bourride Base; see
-* Note
1 pn Saffron
1 c Julienned leeks
3 c Peeled; seeded, chopped
-tomatoes
Juice from 1 orange
Zest from 1 orange
1 c Julienned fennel
2 tb Chopped garlic
2 tb Finely-chopped fresh parsley
-leaves
Salt; to taste
Freshly-ground black pepper;
-to taste
4 lb White fish; cleaned,
-filleted
(such as mullet; ocean perch
-or pollack)
1 c Aioli; see * Note
8 Egg yolks
8 sl Crusty French bread -; (1"
-thick)
1 Recipe Rouille II; see *
-Note

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

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. 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. 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. This recipe yields 6 to 8 servings.

See also:
Previous recipe La Bonne Soupe's Russian Cabbage Soup
Next recipe La Bourride Base

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