Bourride a la Toulonaise

Submitted by Nelliejane

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 ½

POUNDS FISH
assorted, cut into pieces

2

MEDIUM TOMATOES
peeled, seeded, chopped

1

EACH LEEKS
chopped *

½

CUP FENNEL BULB
chopped *

2

MEDIUM POTATOES
quartered

1

MEDIUM RED ONION
chopped

1

EACH BAY LEAVES *

½

TEASPOON THYME *

4

EACH GARLIC CLOVES

2

TABLESPOONS PARSLEY LEAVES

8

EACH MUSSELS *

8

EACH CRAWFISH TAILS *

1

MEDIUM LEMON *

1

QUART WATER
boiling, or fish stock *

¼

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 556g (19.6 oz)

Amount per Serving

Calories 764 15% of calories from fat

% Daily Value *

Total Fat 13g 20%

Saturated Fat 3g 13%

Trans Fat 0g

Cholesterol 334mg 111%

Sodium 1020mg 42%

Total Carbohydrate 15g 15%

Dietary Fiber 4g 15%

Sugars g

Protein 222g

Vitamin A 30% • Vitamin C 77%

Calcium 28% • Iron 76%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Good source of fiber