You are here

Bourride

Meal.Mates's picture
Ingredients
  Water 8 Cup (128 tbs)
  Onions 1⁄2 Cup (8 tbs), chopped
  Tomatoes 2 , chopped
  Parsley sprigs 3
  Oregano sprig 1
  Bay leaf 1
  Coriander seeds 6
  Celery 1 Cup (16 tbs), chopped
  Garlic 3 Clove (15 gm)
  Orange 1⁄2
  Salt 1 Teaspoon
  Black peppercorns 4 , crushed
  Saffron threads 1 Pinch
  Olive oil 2 Tablespoon
  Fish fillets 2 Pound (Such As Flounder, Bass, Red Snapper, Butter Fish)
  French bread 1
  Salt To Taste
  Egg yolks 2 , beaten
  Aioli sauce 1 Cup (16 tbs)
Directions

Bring water, vegetables, herbs, seasonings and oil to boil, cover, lower heat and simmer 20 minutes.
Wrap fish in cheesecloth, raise heat, add fish, lower heat and poach gently 10 to 12 minutes until just tender.
Place a slice of bread into each of 8 bowls, top with half a fillet, and keep warm.
Strain stock and adjust seasonings with salt and pepper.
Whisk 1/2 cup hot soup into egg yolks and return to rest of soup.
Ladle soup into bowls and top each serving with 1 tablespoon Aioli Sauce.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Poached
Dish: 
Soup
Ingredient: 
Fish

Rate It

Your rating: None
4.107895
Average: 4.1 (19 votes)