Julee Rosso, Sheila Lukins

Turbot en Bourride

Preparation info

  • 6

    portions

    • Difficulty

      Easy

Appears in

#41The Silver Palate Cookbook

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Serve this rich fish soup as the first course of a provençal-style meal, followed by roast leg of lamb, Sautéed Cherry Tomatoes, and new potatoes roasted with oil and salt.

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 2 leeks, white part only, well rinsed and thinly

Method

  1. Melt the butter in a pot over low heat. Add the leeks, onions, and carrots and cook, covered, over low heat until the vegetables are tender, about 25 minutes.
  2. Add the 1 cup chopped parsley and the fish stock, season with salt and pepper, bring to a boil, reduce the heat and simmer, partially covered, until the vegetables are very tender, 25 minutes.
  3. P