Bourride (Fish Stew Considering Aioli)

Tabel of Content [View]

Bourride (fish Stew taking into consideration Aioli) following Extra-virgin Olive Oil, Fish Bones, Yellow Onion, Leek, Parsley, Thyme Sprig, open Bay Leaf, White Peppercorns, Fennel Seeds, Dry White Wine, Water, Salt, Garlic, Egg Yolks, blithe Lemon Juice, Dijon Mustard, Pepper, Extra-virgin Olive Oil, Salt, Extra-virgin Oli

The ingredient of Bourride Fish Stew Considering Aioli

  • 2 tablespoons extra virgin olive oil
  • 2 pounds fish bones
  • 1 yellow onion quartered
  • 1 leek medium halved lengthwise and in this area chopped
  • 6 parsley stems leaves picked and reserved
  • 4 thyme sprig
  • 1 roomy bay leaf
  • 1 teaspoon white peppercorns
  • 1 teaspoon fennel seeds
  • 1 cup dry white wine
  • 1 quart water
  • salt to taste
  • 3 cloves garlic smashed into a epoxy resin
  • 2 egg yolks at room temperature
  • 2 teaspoons buoyant lemon juice
  • 1 tablespoon dijon mustard
  • 1 teaspoon pepper espelette
  • 1 1 2 cups extra virgin olive oil
  • salt taste
  • 2 tablespoons extra virgin olive oil
  • 1 2 cup fennel finely diced
  • 1 2 cup yellow onion finely diced
  • 1 2 cup celery finely diced
  • 1 2 pound fingerling potatoes small
  • 2 pounds monkfish cut into 1 inch chunks
  • 6 1 2 inches country bread slices french style toasted plus more for serving
  • 5 16 cup finely chopped parsley for beautify
  • pepper espelette for ornament
  • aioli for serving

Nutritions of Bourride Fish Stew Considering Aioli

@type: nutritioninformation
@type: 840 calories
@type: 18 grams
@type: 120 milligrams
@type: 69 grams
@type: 4 grams
@type: 32 grams
@type: 10 grams
@type: 360 milligrams
@type: 3 grams