La Bourride

Recipe Ingredients

1		La Bourride Base - see * Note
1		Saffron
1 cup	237ml	Julienned leeks
3 cups	187g / 6.6oz	Peeled, seeded, chopped tomatoes
		Juice from 1 orange
		Zest from 1 orange
1 cup	237ml	Julienned fennel
2 tablespoons	30ml	Chopped garlic
2 tablespoons	30ml	Finely-chopped fresh parsley leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
4 lbs	1816g / 64oz	White fish - cleaned, filleted
		(such as mullet, ocean perch or pollack)
1 cup	237ml	Aioli - see * Note
8		Egg yolks
8		Crusty French bread - (1" thick)
1		Rouille II - see * Note

Recipe Instructions

* Note: See the "La Bourride Base", "Aioli", and "Rouille II" recipes which are included in this collection.

Put the La Bourride Base in a large, heavy pot on medium heat and bring to a gentle boil. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Simmer the liquid for 6 minutes. Season the fish with salt and pepper. Add the fish to the pot. Cook for 12 minutes, or until the fish is flaky. Remove the fish and set aside.

In a large saucepan, over low heat, combine 1/4 cup of the Aioli and the egg yolks, together. Whisk until smooth. Slowly whisk into the fish liquid. Continue to cook until the liquid starts to thicken, 2 to 3 minutes. Remove from the heat.

To serve, place the croutons in the center of each bowl. Ladle the sauce over the bread. Lay a couple pieces of fish on top of the crouton. Serve the remaining Aioli and Rouille in sauce boats to the side of the La Bourride.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B36 broadcast 05-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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