Bourride

Name: Bourride
Yield: Serves 4
Ingredients: 2 teaspoons fennel seeds; 2 long pieces orange zest; 2.5 kg (5 lb 8 oz) whole firm white fish such as monkfish, sea bass, cod, perch, sole or bream, filleted, skinned and cut into 4 cm (1½ inch) pieces (reserve the trimmings); 3 thyme sprigs; ¼ teaspoon saffron threads; 1 garlic clove, halved; ½ day-old baguette, sliced; 60 ml (2 fl oz/1¼ cup) olive oil; 1 litre (35 fl oz/4 cups) dry white wine; 3 egg yolks; 1 leek, white part only, chopped; 2 carrots, peeled and chopped; 2 onions, chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

Garlic Croutons

½ day-old baguette, sliced
60 ml (2 fl oz/1¼ cup

Soup
Fish course
Pescatarian

Method

Preheat the oven to 160°C (315°F/Gas 2–3). To make the garlic croutons, brush the bread with oil and bake for 10 minutes