Bourride a la toulonaise

4 servings

Ingredients

Quantity Ingredient
2½ pounds Fish, assorted, whole if small, cut into pieces if large
2 mediums Tomatoes, peeled, seeded chopped
1 each Leek, chopped
½ cup Fennel, chopped
2 mediums Potatoes, quartered
1 medium Onion, red, chopped
1 each Bay leaf
½ teaspoon Thyme
4 eaches Garlic, cloves
2 tablespoons Parsley
8 eaches Mussels
8 eaches Crawfish
1 medium Lemon
1 quart Water, boiling OR
1 quart Stock, fish
¼ pounds Mushrooms, stems removed
6 eaches Egg yolks
2 tablespoons Arrowroot, dissolved in
1 teaspoon Water
8 eaches Croutons, garlic OR
8 eaches 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 stock. Add mushrooms, cover and cook for 20 minutes.

Strain the liquid into another pan and boil to reduce. Add a bit of the hot liquid to the beaten yolks, whisking constantly. Add more liquid until the yolk mixture is hot.

Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil. Place fish and shellfish on a platter and pour the sauce over them.

Garnish with croutons or toasts.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans

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