Bourride A La Toulonaise Recipe
Servings: 4
Ingredients
- 2 1/2 lb Fish, assorted, whole if small, cut into pcs if large
- 2 med Tomatoes, peeled, seeded minced
- 1 x Leek, minced
- 1/2 c. Fennel, minced
- 2 med Potatoes, quartered
- 1 med Onion, red, minced
- 1 x Bay leaf
- 1/2 tsp Thyme
- 4 x Garlic, cloves
- 2 Tbsp. Parsley
- 8 x Mussels
- 8 x Crawfish
- 1 med Lemon
- 1 quart Water, boiling Or possibly
- 1 quart Stock, fish
- 1/4 lb Mushrooms, stems removed
- 6 x Egg yolks
- 2 Tbsp. Arrowroot, dissolved in
- 1 tsp Water
- 8 x Croutons, garlic Or possibly
- 8 x Toasts, garlic
Directions
- Put all of the ingredients from the fish down to the lemon in a large kettle. Over heat, pour on boiling water or possibly stock. Add in mushrooms, cover and cook for 20 min.
- Strain the liquid into another pan and boil to reduce. Add in a bit of the warm liquid to the beaten yolks, whisking constantly. Add in more liquid till the yolk mix is warm.
- Add in dissolved arrowroot and egg mix to the pot of broth and heat, but don't allow to boil.
- Place fish and shellfish on a platter and pour the sauce over them.
- Garnish with croutons or possibly toasts.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1036g | |
| Recipe makes 4 servings | |
| Calories 498 | |
| Calories from Fat 90 | 18% |
| Total Fat 10.0g | 13% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 1177mg | 49% |
| Potassium 1948mg | 56% |
| Total Carbs 35.93g | 10% |
| Dietary Fiber 4.6g | 15% |
| Sugars 5.97g | 4% |
| Protein 64.02g | 102% |
