
Bourride

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You can make a bourride with any fish, but a combination of two or more is best, and you will need bones and heads to make the broth. You can also make the broth with little inexpensive fish sold in ethnic markets, but you may have to clean them yourself. When you buy your fish, have them cleaned and filleted, and explain that you need the bones and heads for soup viagra sans ordonnance. If you like fish skin, have the fish scaled before it is filleted. About half of the aioli calledfor here ends up in the soup, and the rest is passed at the table for guests to dollop into their soup or spread on little toasts. (Ifyou are short on time, see also Quick Fixfor Bottled Mayonnaise, page 358.)
ingredients
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serves: 12
1 pinch saffron (in 1 tablespoon water Aioli)
Salt
Soup:
6 pounds whole fish (such as red snapper, striped bass, sea bass, branzino, and/or sea bream, cleaned, filleted, fillets skinned if desired, and heads and bones reserved)
2 pounds small inexpensive fish (such as whiting, cleaned and cut into 2-inch sections)
1/2 cup dry white wine
2 tablespoons Pernod (optional)
8 tomatoes (coarsely chopped)
Bouquet garni
Salt
Pepper
24 slices baguette (toasted on one side under the broiler)
Servings Per Recipe: 12
Amount per Serving
Calories: 481
- Total Fat: 13.3 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 873.1 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 4.9 g
- Sugars: 5.2 g
- Protein: 43.7 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012