Bourride (Fish Soup with Garlic Mayonnaise) Recipe
This is a lip smacking Bourride recipe which will knockout anyone who eats it. Excuse my excitement. A good way to use up Seafood is to make some irresistible Bourride. A yummy Appetizer dish that I recommend to my friends is this recipe of Bourride. Bookmark this Bourride page, otherwise you might regret your decision later.
Ingredients
2 onions
2 firm, ripe tomatoes
4 cloves garlic
grated rind 1 orange
5 cups water
bunch fresh thyme, 2-3 fennel
stalks and bay leaf
salt and pepper
pinch saffron
1/4 cup olive oil
1 2/3 cups dry white wine
3 lbs. mixed sea fish (cod, haddock, flounder, red mullet)
1 1/2 cups aioli sauce
2 egg yolks
toasted croutes of bread
Directions
1 Peel and chop the onions. Wash and chop the tomatoes. Peel and chop the garlic. Wash and dry the herbs. Bring the water to a boil.
2 Put the onions, tomatoes, garlic, grated orange rind and herbs in a large, heavy-based saucepan. Season with salt and pepper and add the saffron.
3 Stir the olive oil, followed by the white wine, into the onion mixture, then mix in the boiling water. Bring back to a boil.
4 Clean and wash the fish and cut into chunks if very large. Add them to the pan of boiling broth and cook for 10 minutes. Then lift the fish out of the pan, using a slotted spoon, and keep hot.
5 Strain the fish broth through a fine strainer; either rub through the vegetables at the same time or puree in a blender and return to the broth; reheat. Heat a soup tureen.
6 Beat the egg yolks and blend with half the aioli in a bowl. Gradually add a ladleful of the boiling broth and blend together; return this mixture to the pot of soup, stir in and reheat gently but do not boil.
7 Put the toasted croutes of bread in the bottom of a hot soup tureen and pour in the soup. Serve at once, with the dish of fish separately, and accompanied by the rest of the aioli in a sauceboat.
2 Put the onions, tomatoes, garlic, grated orange rind and herbs in a large, heavy-based saucepan. Season with salt and pepper and add the saffron.
3 Stir the olive oil, followed by the white wine, into the onion mixture, then mix in the boiling water. Bring back to a boil.
4 Clean and wash the fish and cut into chunks if very large. Add them to the pan of boiling broth and cook for 10 minutes. Then lift the fish out of the pan, using a slotted spoon, and keep hot.
5 Strain the fish broth through a fine strainer; either rub through the vegetables at the same time or puree in a blender and return to the broth; reheat. Heat a soup tureen.
6 Beat the egg yolks and blend with half the aioli in a bowl. Gradually add a ladleful of the boiling broth and blend together; return this mixture to the pot of soup, stir in and reheat gently but do not boil.
7 Put the toasted croutes of bread in the bottom of a hot soup tureen and pour in the soup. Serve at once, with the dish of fish separately, and accompanied by the rest of the aioli in a sauceboat.
