Preparation info
  • Makes

    3 Quarts

    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

You can make a bourride with any fish, but a combination of two or more is best, and you will need bones and heads to make the broth. You can also make the broth with little inexpensive fish sold in ethnic markets, but you may have to clean them yourself When you buy your fish, have them cleaned and filleted, and explain that you need the bones and head for soup. If you like fish skin, have the fish scaled before it is filleted.

About half of the aioli called for here ends up in the