Bourride Recipe
Ingredients
| Water | 8 Cup (16 tbs) | |
| Onions | 1/2 Cup (16 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 (5gm) | |
| Peel from | ||
| Orange | 1/2 | |
| Salt | 1 Teaspoon | |
| 4 black peppercorns, lightly crushed | ||
| Pinch saffron threads | ||
| Olive oil | 2 Tablespoon | |
| 2 pounds fish fillets, such as flounder, bass, red snapper, butter fish | ||
| slice | 8 | |
| French bread | ||
| Black pepper salt | 1 To taste | |
| Egg yolks | 2 , beaten | |
| Aioli Sauce | ||
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.
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.
Chef
