Bourride Recipe
This is a delicious Bourride which will make you keep asking for more! This compelling Bourride is the Appetizer of choice for a winning meal. Fish is the primary ingredient in Bourride. The first taste of this delightful Bourride from the Mediterranean cuisine is enough to addict you to it for life! Missing out on this Bourride recipe will prove to be a great loss for your taste buds, so try it right away.
Ingredients
2 Ibs. assorted fish and seafood
1/2 to 3/4 cup white wine
1 large onion, coarsely chopped
1 large leek, thinly sliced
1 garlic clove, crushed
1 to 2 tablespoons white wine vinegar
1 small bay leaf
1/4 teaspoon fennel seed
1 to 1 1/2 teaspoons salt
Thyme, parsley
3 egg yolks
Garlic powder
2/3 cup mayonnaise
Toasted French bread
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.
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.
