Fish Soup Provencale(Bouride) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Restaurants along the French Riviera serve this with garlic-buttered French bread slices Ingredients:
1 1/2 cups mayonnaise |
3 garlic cloves, crushed |
1/2 cup butter or 1/2 cup margarine |
12 slices french bread |
1 garlic clove, cut into halves |
1 lb fish fillet |
1 1/2 cups dry white wine |
6 slices onions |
3 slices lemons |
5 sprigs parsley |
1 bay leaf |
1 teaspoon salt |
paprika |
Directions:
1. Mix mayonnaise and crushed garlic; cover and refrigerate. 2. Heat 1/4 cup of the butter in 12-inch skillet until melted. Toast 6 of the bread slices in skillet over medium heat until brown on both sides; rub one side of bread with half clove garlic. Remove from skillet; keep warm. Repeat with remaining butter, bread and garlic. 3. Cut fish filets into 1-inch pieces. Place fish in single layer in skillet. Add wine, onion and lemon slices, parsley, bay leaf, salt and just enough water to cover. Heat to boiling; reduce heat. Simmer uncovered until fish flakes easily with fork, about 6 minutes. Remove fish with slotted spoon; keep warm. 4. Strain fish broth. Pour 1 1/2 cups of the broth into 2-quart saucepan; gradually beat in mayonnaise mixture. Cook over low heat, stirring constantly, until slightly thickened. 5. Place 2 slices of the French bread upright in each soup bowl; spoon fish between slices. Pour soup over fish; sprinkle with paprika. |
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