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Bourride

world.food's picture
Ingredients
  Assorted fish and seafood 2 Pound
  White wine 3⁄4 Cup (12 tbs)
  Onion 1 Large, coarsely chopped
  Leek 1 Large, thinly sliced
  Garlic 1 Clove (5 gm), crushed
  White wine vinegar 2 Tablespoon
  Bay leaf 1 Small
  Fennel seed 1⁄4 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Thyme 1 Teaspoon
  Parsley 1 Teaspoon
  Egg yolks 3
  Garlic powder To Taste
  Mayonnaise 2⁄3 Cup (10.67 tbs)
  Toasted french bread 1
Directions

Clean fish and cut into serving sized pieces.
Cover heads, fins and bones with 4 cups (about 1 liter) water; bring to boiling.
Add the wine, vegetables, vinegar and seasonings; lower heat and simmer about 30 minutes.
Strain the court bouillon through a sieve into a saucepan, pressing some of the vegetables through sieve.
Bring bouillon to boiling and add fish pieces.
Cook, uncovered, over low heat 6 to 8 minutes, or only until fish flakes easily but is still firm.
Remove pieces of fish to a heated platter and keep warm.
Beat the egg yolks slightly and blend in about 1/2 cup (1/8 liter) hot bouillon.
Return to remaining bouillon in saucepan.
Cook and stir over low heat until slightly thickened.
Do not boil.
Season to taste with salt, pepper and, if desired, lemon juice.
Combine garlic powder with mayonnaise in a bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Fish

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