Free Recipe Bourride
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Bourride Recipe
1 Fennel bulb; in 1/8 slices
1 md Spanish onion; in 1/8
-slices
3 Bay leaves
5 Peppercorns
1 Sprig thyme
3 Cloves garlic
3 c Dry white wine
5 c Water
2 tb White vinegar
4 Pieces cod; (6 ounce each)
4 sl Crusty french bread; (1 inch
16 Borage flowers
Aioli
10 Cloves garlic
3 Egg yolks
1/3 Lemon; juice of
2 c Extra virgin olive oil
Salt and pepper; to taste
Bourride Preparation
In an 6 quart saucepan, place fennel, onion, bay leaves, peppercorns, thyme, garlic, wine, water and vinegar and bring to a boil. Add cod, lower heat and simmer until just cooked through, about 8 to 10 minutes. Remove cod to a serving dish in a warm place and cover. To make aioli: Place garlic, egg yolk and lemon juice in a food processor and blend until smooth. With machine running, drizzle oil into garlic mixture in a thin stream until a thick emulsion is formed and all oil has been used. Season with salt and pepper. Place 2 cups warm poaching liquid in a saucepan and add aioli. Whisk until smooth and cook slowly, whisking constantly over low heat until sauce thickens to the consistency of cream. Place 1 piece of toast in each of 4 bowls, place 1 cod fillet on top of each and spoon soup over. Sprinkle with Borage blossoms and serve. Yield: 4 servings NOTES : Recipes for #ME1A16 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A16 Posted to MC-Recipe Digest V1 #1051 by Sue <suechef@sover.net> on Jan 25, 1998
Cooking Temperature:
Recipe Serves: 4
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