Directions:
- Put the stock in a large, heavy pot on medium heat and bring to a gentle boil. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Simmer the liquid for 6 minutes. Season the fish with salt and pepper. Add the fish to the pot. Cook for 12 minutes, or until the fish is flaky. Remove the fish and set aside. In a large saucepan, over low heat, combine 1/4 cup of the Aooli and the egg yolks, together. Whisk until smooth. Slowly whisk into the fish liquid. Continue to cook until the liquid starts to thicken, 2 to 3 minutes. Remove from the heat. To serve, place the croutons in the center of each bowl. Ladle the sauce over the bread. Lay a couple pieces of fish on top of the crouton. Serve the remaining Aioli and Rouille in sauce boats to the side of the La Bourride.
- La Bourride Base:
- Heat the olive oil in a large saucepan over medium heat. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaf, peppercorns, and thyme. Add the fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from the heat and strain.
- Aioli:
- Place the garlic in a large mortar and crush. Add the eggs and incorporate. Season with salt. Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise.
- Yield: about 1 cup
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- Rouille:
- Add the stock to the bread crumbs. Let stand for a couple of minutes, then press out the bread. In a large mortar, press the peppers and garlic. When well pounded add the pressed bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt. Yield: 1 cup
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1457.37 Kcal (6102 kJ) | ||
| Calories from fat | 867.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 96.42g | 148% | |
|---|---|---|---|
| Cholesterol | 438.33mg | 146% | |
| Sodium | 671.39mg | 28% | |
| Potassium | 1998.42mg | 43% | |
| Total Carbs | 51.61g | 17% | |
| Sugars | 7.2g | 29% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 86.92g | 174% | |
| Vitamin C | 70.4mg | 117% | |
| Iron | 8.2mg | 46% | |
| Calcium | 530.7mg | 53% | |
| Amount Per 100 g | |||
| Calories | 120.56 Kcal (505 kJ) | ||
| Calories from fat | 71.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.98g | 148% | |
|---|---|---|---|
| Cholesterol | 36.26mg | 146% | |
| Sodium | 55.54mg | 28% | |
| Potassium | 165.32mg | 43% | |
| Total Carbs | 4.27g | 17% | |
| Sugars | 0.6g | 29% | |
| Dietary Fiber | 0.31g | 15% | |
| Protein | 7.19g | 174% | |
| Vitamin C | 5.8mg | 117% | |
| Iron | 0.7mg | 46% | |
| Calcium | 43.9mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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