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Type: Fish
Courses: Soup
Serves: 4 people

Recipe Ingredients

1   Fish stock
2 tablespoons 30mlSmall-diced carrots
2 tablespoons 30mlSmall-diced leeks
2 tablespoons 30mlSmall-diced celery
1/4 cup 36g / 1.3ozDiced red skin potatoes
1 1/2 lbs 681g / 24ozBoned fish fillets - cut into 2" chunks
  (a mixture such as haddock, cod - flounder and sole)
1/2 cup 118mlMayonnaise
3   Garlic cloves - smashed
  Salt - to taste
  Freshly ground black pepper - to taste
4   Croutons (large)

Recipe Instructions

In a large soup pot, combine the fish stock, carrots, leeks, celery and potatoes. Bring to a boil and simmer for 5 minutes. Place the fish pieces into the broth, cover and simmer until the fish is just cooked, about 5 minutes. Meanwhile make the aioli. In a small bowl, combine the mayonnaise and garlic and season with salt and pepper. Place a crouton in the bottom of each serving bowl. Uncover the pot and using a slotted spoon, carefully remove the fish pieces and divide them among the four serving bowls. Bring the liquid back to a boil, then remove from the heat. While whisking the liquid, gradually add the aioli. The mixture will thicken slightly and take on a beautiful sheen. Taste and adjust the seasonings if necessary. Divide the liquid among the four bowls, making sure everyone gets enough vegetables.

This recipe yields 4 servings.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996) - Downloaded from their Web-Site -


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