
Bourride of red mullet, brill, and fresh salted cod

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A Provençal stew containing fish, vegetables, and white wine, thickened with aioli and served over bread.
ingredients
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serves: 4
CROUTONS:
2 tablespoons olive oil
4 slices of French bread (1 inch (2.5 cm) thick, cut on the slant)
1 medium-hot red chile pepper (seeded and minced)
4 in sun-dried tomatoes oil (drained and chopped)
BOURRIDE:
8 oz (225 g) unskinned red mullet fillet
8 oz (225 g) unskinned brill fillet
8 oz (225 g) Fresh Salted Cod (soaked)
2 tablespoons olive oil
1 onion (chopped)
1 small leek (chopped)
1/2 fennel bulb (chopped)
4 cloves garlic (chopped)
2 strips pared of orange zest
2 tomatoes (sliced)
1 leaf bay
1 sprig of thyme
5 cups (1.2 liters) Fish Stock
1 quantity A'ioli
1/2 teaspoon salt
Chopped flat-leaf parsley (for garnish)
Servings Per Recipe: 4
Amount per Serving
Calories: 635
- Total Fat: 25.6 g
- Saturated Fat: 4.6 g
- Trans Fat: 0 g
- Cholesterol: 116.9 mg
- Sodium: 5351.7 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 6.4 g
- Sugars: 12.7 g
- Protein: 61 g
preparation

A mixture of ocean perch, summer or winter flounder, and salted cod.
comments
Mommy_loves_to_cook
May 8, 2012