Classic la Bourride

Course Main Dishes

Ingredients in this Recipe

1 cup Aioli, recipe follows
1 cup julienne fennel
1 cup julienne leeks
1 orange, zested and juiced
1 recipe Rouille, recipe follows
2 tablespoons chopped garlic
2 tablespoons finely chopped freshly parsley leaves
3 cups peeled, seeded, and chopped tomatoes
4 pounds white fish, such as mullet, ocean perch, or pollack, cleaned and filleted
6 to 8 (1 inch) slices crusty French bread
8 egg yolks*
Pinch saffron
Salt and freshly ground black pepper

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