Bourride

Course Main Dishes

Ingredients in this Recipe

1 cup dry white wine
1 cup extra virgin olive oil
1 tablespoon fine, dry, unflavored breadcrumbs
1 teaspoon fennel seeds, crushed
1/8 teaspoon white pepper
2 leeks, white part only, thinly sliced
2 onions, thinly sliced
2 pounds each of three kind of firm white fish fillets or steaks choices should include: either monkfish or swordfish; a gelatinous fish, such as rockfish or halibut; and a delicate fish, such as flounder, whiting, sea bass, porgy or red snapper. Have y
2 pounds fish heads, bones & trimmings
2 tablespoons white wine vinegar
2 teaspoons sea salt
2 three inch strips fresh orange peel
3 large egg yolks
3 pounds new potatoes (preferably red skinned), boiled, then peeled and sliced 1/3 inch thick
6 cups water
6 garlic cloves, chopped

See Full Recipe at Food52