Bourride a la Toulonaise

45 minutes Prep: 15 minutes Cook: 30 minutes

764 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2 1/2	pounds	fish	assorted, cut into pieces
2	medium	tomatoes	peeled, seeded, chopped
1	each	leek	chopped
1/2	cup	fennel bulb	chopped
2	medium	potatoes	quartered
1	medium	red onion	chopped
1	each	bay leaf
1/2	teaspoon	thyme leaves
4	each	garlic cloves
2	tablespoons	parsley leaves
8	each	mussels
8	each	crawfish
1	medium	lemon
1	quart	water	boiling, or fish stock
1/4	pound	mushrooms	stems removed
6	each	egg yolks
2	tablespoons	arrowroot flour	dissolved in
1	teaspoon	water
8	each	croutons	garlic or toasts

Directions

Put all of the ingredients from the fish down to the lemon in a large kettle.

Over heat, pour on boiling water or stock. Add mushrooms, cover and cook for 20 minutes.

Strain the liquid into another pan and boil to reduce.

Add a bit of the hot liquid to the beaten yolks, whisking constantly.

Add more liquid until the yolk mixture is hot.

Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil.

Place fish and shellfish on a platter and pour the sauce over them.

Garnish with croutons or toasts.

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Nutrition Facts

Serving Size 556g

Amount per Serving

Calories 764 15% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 334mg	111%
Sodium 1020mg	42%
Total Carbohydrate 45.0g	15%
Dietary Fiber 4.0g	15%
Sugars 7.0g
Protein 111.0g	222%

Vitamin A	30%		Vitamin C	77%
Calcium	28%		Iron	76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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