• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bourride a la Toulonaise

  • Recipe Submitted by on

Category: Sauces, Seafood

 Ingredients List

  • 2 1/2 lb Fish, assorted, whole if
  • -- small, cut into pieces
  • -- if large
  • 2 md Tomatoes, peeled, seeded
  • -- chopped
  • 1 Leek, chopped
  • 1/2 c Fennel, chopped
  • 2 md Potatoes, quartered
  • 1 md Onion, red, chopped
  • 1 Bay leaf
  • 1/2 ts Thyme
  • 4 Garlic, cloves
  • 2 tb Parsley
  • 8 Mussels
  • 8 Crawfish
  • 1 md Lemon
  • 1 qt Water, boiling OR
  • 1 qt Stock, fish
  • 1/4 lb Mushrooms, stems removed
  • 6 Egg yolks
  • 2 tb Arrowroot, dissolved in
  • 1 ts Water
  • 8 Croutons, garlic OR
  • 8 Toasts, garlic


Put all of the ingredients from the fish down to the lemon in a large
kettle. Over heat, pour on boiling water or stock. Add mushrooms, cover
and cook for 20 minutes.

Strain the liquid into another pan and boil to reduce. Add a bit of
the hot liquid to the beaten yolks, whisking constantly. Add more liquid
until the yolk mixture is hot.

Add dissolved arrowroot and egg mixture to the pot of broth and heat,
but do not allow to boil.

Place fish and shellfish on a platter and pour the sauce over them.

Garnish with croutons or toasts.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?