Bourride

Name: Bourride
Yield: Serves 4
Cuisine: France
Ingredients: 2 leeks, chopped; 1 carrot, sliced; 1 bayleaf; 10 fl oz (300 ml) Aioli; Fish head and bones; Fish head and bones; 2 slices lemon; 4 fillets thick white fish (bass, monkfish, turbot, brill, and so on); 4 fillets thick white fish (bass, monkfish, turbot, brill, and so on); 4 fillets thick white fish (bass, monkfish, turbot, brill, and so on); 7 fl oz (200 ml) double cream; 2 live lobsters; 4 fillets thick white fish (bass, monkfish, turbot, brill, and so on); 4 fillets thick white fish (bass, monkfish, turbot, brill, and so on)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

This Phonician dish is for me the most refined of all fish stews.

Ingredients

2 live lobsters
4 fillets thick white fish (bass, monkfish, turbot, brill, and so on)
7<

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean
Provence

Method

Put all the stock ingredients into a pan with 2 pints (1 litre) water, simmer for 20 minutes, then strain. Into the strained stock place the lobsters, bring to the boil with a lid on the pan, reduce