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Bourride (Provencal fish soup)

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Bourride (Provencal fish soup)

Fish-hull-heads and tails
Juice of 0.5 lemon
Must of 0.5 (usprøjtet) Orange
1Bay leaf
1dlDry white wine
1.5-2kgFish of various kinds (turbot redfish hake halibut-let the season dictate)
3Egg yolks
4dlOlive oil
6slicesFrench bread or 12 slices baguette

Instructions for Bourride (Provencal fish soup)

To prepare the Bourride (Provencal fish soup) recipe, please follow these instructions:

Clean and fill the fish and cut them into pieces 3-4 cm. Kogelagen: Cut the slice into slices and put it in a pan with the other ingredients. Let it boil for about 15 minutes. Put the layer and pour it back into the pan. Aïolien: Prepare aïolien, lay wet. Stir squeezed garlic and salt into a bowl. Stir the egg yolks in one at a time. Add the oil very slowly, first dropwise, to a thin beam, while constantly shaking. Whip until it's thick and shiny. Add lemon juice and taste with salt and pepper. Bring the fish pieces to the soup and allow them to cook at low heat for 5-10 minutes, depending on the thickness and the variety. The regular varieties, such as turbot and hake, last for a few minutes before the others. Lift up the fish pieces and keep them warm. Bring 8 tablespoons of aïoli into a pan and stir the egg yolks in one at a time. Add the fish soup gradually after whipping. Heat the soup slowly while stirring with very low heat until it starts to level. Make sure it does not boil, so it separates. Season with salt and pepper. Bring the fish pieces to the soup and let them warm. Grate the bread slices, put 1 or 2 slices in each dish, pour the soup and sprinkle with chopped parsley.

Eat landbread. Bid for the rest of the island. Aïolie can be cooked the day before, it only gets better.

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