🫙 From the Spice Rack
Bourride a La Toulonaise
2 1/2 lb Fish, assorted, whole if -- small, cut into pieces -- if large 2 md Tomatoes, peeled, seeded -- chopped 1 ea Leek, chopped 1/2 c Fennel, chopped 2 md Potatoes, quartered
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Ingredients8 items
Ingredients
- 21/2 lb fish, assorted, whole if
- 1/2cup fennel, chopped
- 2medium potatoes, quartered
- 1medium onion, red, chopped
- 1ea bay leaf
- 1/2tsp thyme
- 4ea garlic, cloves
- 2tbsp parsley
Directions
- 1
2 1/2 lb Fish, assorted, whole if -- small, cut into pieces -- if large 2 md Tomatoes, peeled, seeded -- chopped 1 ea Leek, chopped 1/2 c Fe
- 2
Over heat, pour on boiling water or stock
- 3
Add mushrooms, cover and cook for 20 minutes
- 4
Strain the liquid into another pan and boil to reduce
- 5
Add a bit of the hot liquid to the beaten yolks, whisking constantly
- 6
Add more liquid until the yolk mixture is hot
- 7
Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil
- 8
Place fish and shellfish on a platter and pour the sauce over them