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  Recipe Home » SeaFoods » Bourride A La Toulonaise
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  Bourride A La Toulonaise
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 251
Ingredients:
2 1/2 lb Fish, assorted, whole if - small, cut into pieces - if large
2 medium Tomatoes, peeled, seeded - chopped
1 each Leek, chopped
1/2 cup Fennel, chopped
2 medium Potatoes, quartered
1 medium Onion, red, chopped
1 each Bay leaf
1/2 tsp Thyme
4 each Garlic, cloves
2 tbsp Parsley
8 each Mussels
8 each Crawfish
1 medium Lemon
1 qt Water, boiling OR
1 qt Stock, fish
1/4 lb Mushrooms, stems removed
6 each Egg yolks
2 tbsp Arrowroot, dissolved in
1 tsp Water
8 each Croutons, garlic OR
8 each Toasts, garlic
Instructions:
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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