Creamy Fish Soup (La Bourride)

Course Main Dishes

Ingredients in this Recipe

1 3/4 cups dry white wine
1 fresh thyme sprig
1 yellow onion, sliced
12 slices day old baguette or dense sourdough bread
2 leeks, white portion only, sliced
2 orange zest strips, 2 1/2 inches long and 1/2 inch wide
2 Swiss chard leaves, stalks removed and leaves coarsely sliced (optional)
2 Tbs. olive oil
3 lb. white fleshed fish, in fillets or thick cut medallions
4 carrots, peeled and sliced
6 to 8 cups water or light fish stock
Aioli (see related recipe at left), made with 3 egg yolks, 6 garlic cloves and 1 to 1 1/3 cups olive oil
Salt and freshly ground pepper, to taste

See Full Recipe at Williams-Sonoma