Bourride a la Toulonaise

• 2 1/2 pounds fish assorted, cut into pieces
• 2 medium tomatoes peeled, seeded, chopped
• 1 each leeks chopped
• 1/2 cup fennel bulb chopped
• 2 medium potatoes quartered
• 1 medium red onion chopped
• 1 each bay leaves
• 1/2 teaspoon thyme
• 4 each garlic cloves
• 2 tablespoons parsley leaves
• 8 each mussels
• 8 each crawfish tails
• 1 medium lemon
• 1 quart water boiling, or fish stock
• 1/4 pound mushrooms stems removed
• 6 each egg yolks
• 2 tablespoons arrowroot flour dissolved in
• 1 teaspoon water
• 8 each croutons garlic or toasts

1. Put all of the ingredients from the fish down to the lemon in a large kettle.
2. Over heat, pour on boiling water or stock.
3. Add mushrooms, cover and cook for 20 minutes.
4. Strain the liquid into another pan and boil to reduce.
5. Add a bit of the hot liquid to the beaten yolks, whisking constantly.
6. Add more liquid until the yolk mixture is hot.
7. Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil.
8. Place fish and shellfish on a platter and pour the sauce over them.
9. Garnish with croutons or toasts.

fish, tomatoes, leeks, fennel bulb chopped, potatoes, red onion, bay leaves, thyme, garlic, parsley, mussels, crawfish tails, lemon, water, mushrooms, egg yolks, arrowroot flour, water, croutons garlic

Taken from recipeland.com/recipe/v/bourride-toulonaise-5722 (may not work)