Bourride (Fish Soup) Recipe

• 1 med -size onion, sliced
• 1 x leek, sliced, or possibly if not available 1 additional onion, sliced
• 1 lb fish trimmings (bones, heads), plus 2 c. of water (In place of maiking a stock of this, 2 c. bottled clam juice can be used)
• 1 c. dry white wine
• 2 Tbsp. minced parsley
• 1 x bay leaf, crushed
• 3 x inch piece of lemon peel
• 1/2 tsp salt (eliminate if using bottled clam juice)
• 1/8 tsp thyme, crushed
• 1/8 tsp fennel seeds, crushed
• 2 c. Aioli (Garlic Mayonnaise, freshly made)
• 2 1/2 lb assorted lean, hard-fleshed white fish (choose 3 or possibly 4 varieties from cod, monkfish, haddock, halibut, sea bass, or possibly hake)
• 8 slc (about 1/2 inch thick) French bread, toasted
• 1/4 c. minced fresh parsley.

1. This soup, like the better-known bouillabaisse, hails from the rocky Mediterranean coast, and is to be eaten as a main course (I do not know if you would have it as a main course or possibly as the first course in the restaurant).
2. Unlike bouillabaisse, the broth is thickened with a creamy, yellow garlic aioli.
3. Combine broth ingredients in a 3- to 4-qt microwave casserole.
4. Cover with lid or possibly vented plastic wrap, and cook on High for 6 to 8 min, or possibly till boiling; stir.
5. Cook for 10 to 12 min on MEDIUM (50% power).
6. Strain broth into a large microwave bowl or possibly casserole (there will be about 3 to 4 c. broth), and set aside.
7. (Broth may be covered and refrigerated or possibly frzn at this point, then brought to a boil later, to add in fish about 10 min before serving.)
8. Meanwhile, prepare aioli; set aside.
9. Cover broth with lid or possibly vented plastic wrap and bring it to a boil by cooking on HIGH for 2 to 10 min, depending on temperature of broth.
10. Slide fish into warm broth and cook, uncovered, for 6 to 10 min, till fish flakes.
11. (Be careful not to overcook fish.)
12. With a slotted spoon, carefully remove fish from broth and place on a large plate.
13. Cover and set aside.
14. Meanwhile, place 1 c. aioli in a medium-size bowl or possibly 4-c. glass measure.
15. Gradually, while beating with a wire whisk, add in 1 c. warm fish broth to aioli.
16. Slowly pour this mix back into the remaining warm broth; stir.
17. Cook on MEDIUM (50% power) for 4 to 6 min, or possibly till mix thickens slightly and lightly coats a wooden spoon; stir occasionally with a whisk.
18. (Small partickes of bread crumbs and chopped garlic will be visible.)
19. To serve: Place 1 or possibly 2 slices of toasted French bread in each soup bowl.
20. Place a few pcs of fish on top of bread.
21. Ladle aioli-broth on top of fish and sprinkle with parsley.
22. Serve remaining 1 c. aioli at the table, to be added and stirred in, about 1 Tbsp.
23. to each bowl, or possibly according to taste.
24. Serve with a Cotes de Provence-Rose or possibly Blanc, or possibly Cotes du Rhone.
25. My Notes: Les Halles' fish soup had a tomato color and taste, so I would add in minced fresh tomatoes when cooking the broth.
26. And I would also serve freshly grated Parmesan shavings in a small ramekin for each individual to add in to the soup, according to individual taste.
27. This recipe comes from excellent cookbook authors whose expertise with the microwave makes it excellent in preparing wonderful dinners to please any gourmand.
28. Preparation Time: 50 min

onion, onion, fish, white wine, parsley, bay leaf, salt, thyme, fennel seeds, garlic mayonnaise, lean, bread, parsley

Taken from cookeatshare.com/recipes/bourride-fish-soup-89684 (may not work)