Bourride a la Toulonaise Recipe

Name: Bourride a la Toulonaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

752

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Bourride a la Toulonaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bourride a la Toulonaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions