La Bourride

  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Bourride Base, recipe follows

Pinch saffron

1 cup julienne leeks

3 cups peeled, seeded, and chopped tomatoes

Juice and strips of zest from 1 orange

1 cup julienne fennel

2 tablespoons chopped garlic

2 tablespoons finely chopped freshly parsley leaves

Salt and freshly ground black pepper

4 pounds of 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

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

Rouille:

1/2 cup soft fresh bread crumbs

2 tablespoons La Bourride Base

2 red hot peppers, stemmed

4 cloves fresh garlic

1 cup olive oil

Salt

Directions

  1. 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. Simmer the liquid for 6 minutes. 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 large saucepan, over low heat, combine 1/4 cup of the Aooli and the egg yolks, together. Whisk until smooth. Slowly whisk into the 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.

La Bourride Base:

  1. 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:

Yield: about 1 cup
  1. 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.

Rouille:

Yield: 1 cup
  1. Add the stock to the bread crumbs. Let stand for a couple of minutes, then press out the bread. In a large mortar, press the peppers and garlic. When well pounded add the pressed bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt. 

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.