Classic la Bourride

Yield:
about 1 cup
Ingredients
  • 1 recipe La Bourride Base, recipe follows
  • Pinch saffron
  • 1 cup julienne leeks
  • 3 cups peeled, seeded, and chopped tomatoes
  • 1 orange, zested and juiced
  • 1 cup julienne fennel
  • 2 tablespoons chopped garlic
  • 2 tablespoons finely chopped freshly parsley leaves
  • Salt and freshly ground black pepper
  • 4 pounds white fish, such as mullet, ocean perch, or pollack, cleaned and filleted
  • 1 cup Aioli, recipe follows
  • 8 egg yolks*
  • 6 to 8 (1-inch) slices crusty French bread
  • 1 recipe Rouille, recipe follows
  • La Bourride Base:
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • Salt
  • Freshly ground black pepper
  • 3 cloves garlic
  • 1 bay leaf
  • 8 black peppercorns
  • 2 sprigs thyme
  • 1 pound fish bones
  • 8 to 10 cups water
  • 1 cup dry white wine
  • Aioli:
  • 4 cloves garlic
  • 2 egg yolks*
  • Pinch salt
  • 1 cup plus 2 tablespoons good olive oil
Directions

Put the stock 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. 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 mixing bowl, combine 1/4 cup of the Aioli and the egg yolks, together. Whisk until smooth. Slowly whisk the egg mixture into the hot 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. Yield: 6 to 8 servings AIOLI Recipe courtesy Emeril Lagasse, 2000

4 cloves garlic *2 egg yolks Pinch salt 1 cup plus 2 tablespoons good olive oil

Place the garlic in a large mortar and crush. Add the eggs and incorporate. Season with salt. Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

La Bourride Base:

Heat the olive oil in a large saucepan over medium heat. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaf, peppercorns, and thyme. Add the fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from the heat and strain.

Aioli:

Place the garlic in a large mortar and crush. Add the eggs and incorporate. Season with salt. Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise.

Yield: about 1 cup

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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