New Basic Bourride

Name: New Basic Bourride
Ingredients: 3 cups fish stock; 6 boiling potatoes, peeled and halved; 1 teaspoon salt; 1 medium leek, trimmed, well rinsed, dried, and cut into 3 inch julienne; 2½ pounds fillets of white non-oily fish, such as red snapper, whitefish, or monkfish cut into 3-ounce pieces; Freshly ground black pepper, to taste; 2½ pounds fillets of white non-oily fish, such as red snapper, whitefish, or monkfish cut into 3-ounce pieces; 2½ pounds fillets of white non-oily fish, such as red snapper, whitefish, or monkfish cut into 3-ounce pieces; 2 cups Le Petit Aïoli; 2½ pounds fillets of white non-oily fish, such as red snapper, whitefish, or monkfish cut into 3-ounce pieces; Chopped fennel tops or Italian (flat-leaf) parsley, for garnish; 1½ teaspoons water-packed green peppercorns, drained and crushed; Chopped fennel tops or Italian (flat-leaf) parsley, for garnish

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Silken, garlicky, with a generous portion of absolutely fresh and wonderful fish. The trick is not to let the sauce boil, for it will curdle. Be traditional and serve this over thick slices of French bread sautéed in olive oil.

Ingredients

6 boiling potatoes, peeled and halved
3 cups fish stock
1 m

Fish course
Pescatarian
Gluten-free

Method

In a medium-size saucepan, cover the potatoes with cold water and bring to a boil. Cook until tender, 25 minutes. Drain and keep warm.
In a large deep skillet or kettle, heat the fish stock, leek, salt, and pepper just to a simmer. Arrange the fish pieces in one layer in the liquid, folding the fillets if they are thin. Cover, and simmer until cooked through, a