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45 minutes
Prep: 15 minutes
Cook: 30 minutes
764 calories per serving view nutrition facts
4 servings
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| 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 |
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.
| % 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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