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La Bourride

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

La Bourride

Name: La Bourride
Yield: 6 to 8 servings
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; 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; 4 cloves garlic; 2 egg yolks*; Pinch salt; 1 cup plus 2 tablespoons good olive oil

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Yield: 6 to 8 servings

Yield: 6 to 8 servings

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

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:

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:

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:

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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La Bourride

La Bourride Base:

Aioli:

Rouille:

La Bourride Base:

Aioli:

Rouille:

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