• 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

 Directions

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.



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