Bourride a la Toulonaise
Submitted by Nelliejane
Classic Provencal fish stew from Toulon with assorted fish, mussels, and crawfish in a silky egg yolk-thickened broth. Fennel, leeks, and garlic croutons round out this elegant one-pot.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minBourride is the lesser-known cousin of bouillabaisse, and in many ways, it’s the more refined of the two.
Originating from Toulon on the French Mediterranean coast, this version simmers assorted fish alongside mussels and crawfish tails with fennel, leeks, tomatoes, and potatoes.
The real magic happens at the end: the strained broth gets thickened with beaten egg yolks tempered slowly into the hot liquid, creating a velvety, golden sauce that coats every piece of seafood.
Serve it on a platter with garlic croutons and prepare for silence at the table (the good kind).
Chef Tips
- Use a mix of firm white fish like monkfish, halibut, or sea bass that won’t fall apart during cooking
- Temper the egg yolks carefully: add hot broth a little at a time while whisking constantly, or they’ll scramble
- Never let the sauce boil once the egg yolks are added, or it will curdle
- Fish stock instead of water will give you a noticeably richer, more layered broth
Ingredients
Directions
Put all of the ingredients from the fish down to the lemon in a large kettle.
Over heat, pour on boiling water or stock. Add mushrooms, cover and cook for 20 minutes.
Strain the liquid into another pan and boil to reduce.
Add a bit of the hot liquid to the beaten yolks, whisking constantly.
Add more liquid until the yolk mixture is hot.
Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil.
Place fish and shellfish on a platter and pour the sauce over them.
Garnish with croutons or toasts.
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