Recipe courtesy of Emeril Lagasse
6 to 8 servings


  • 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
  • 4 cloves garlic
  • 2 egg yolks*
  • Pinch salt
  • 1 cup plus 2 tablespoons good olive oil
  • 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


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.


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.


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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