Bourride A La Toulonaise

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Fish - assorted, whole if
1 lb	454g / 16oz	-- cut into pieces (small)
		If large
2		Tomatoes - peeled, seeded (medium)
		Chopped
1		Leek - chopped
1/2 cup	73g / 2.6oz	Fennel - chopped
2 cups	474ml	Potatoes - quartered (medium)
1 cup	62g / 2.2oz	Onion - red, chopped (medium)
1		Bay leaf
1/2 teaspoon	2.5ml	Thyme
4		Garlic - cloves
2 tablespoons	30ml	Parsley
8		Mussels
8		Crawfish
1		Lemon (medium)
1		Water - boiling or
1		Stock - fish
1/4 lb	113g / 4oz	Mushrooms - stems removed
6		Egg yolks
2 tablespoons	30ml	Arrowroot - dissolved in
1 teaspoon	5ml	Water
8		Croutons - garlic or
8		Toasts - garlic

Recipe Instructions

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.

Source:
Great Chefs of New Orleans, Tele-record Productions

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