Bouride
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | quart | fish stock |
| 2.00 | tablespoon | small-diced carrots |
| 2.00 | tablespoon | small-diced leeks |
| 2.00 | tablespoon | small-diced celery |
| ¼ | cup | diced red skin potatoes |
| 1½ | pounds | boned fish fillets; cut into 2 chunks |
| 1 | (a mixture such as haddock; cod, flounder and sole) | |
| ½ | cup | mayonnaise |
| 3.00 | garlic cloves; smashed | |
| 1 | salt; to taste | |
| 1 | freshly ground black pepper; to taste | |
| 4.00 | large | croutons |
Directions
In a large soup pot, combine the fish stock, carrots, leeks, celery and potatoes. Bring to a boil and simmer for 5 minutes. Place the fish pieces into the broth, cover and simmer until the fish is just cooked, about 5 minutes. Meanwhile make the aioli. In a small bowl, combine the mayonnaise and garlic and season with salt and pepper.
Place a crouton in the bottom of each serving bowl. Uncover the pot and using a slotted spoon, carefully remove the fish pieces and divide them among the four serving bowls. Bring the liquid back to a boil, then remove from the heat. While whisking the liquid, gradually add the aioli. The mixture will thicken slightly and take on a beautiful sheen. Taste and adjust the seasonings if necessary. Divide the liquid among the four bowls, making sure everyone gets enough vegetables. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-04-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000