Bourride from The Cooking of Provence by Patricia Lousada

Name: Bourride from The Cooking of Provence by Patricia Lousada
Total time: 100 min
Ingredients: 1 3/4 kg (4 lb) mixture of whole fish such as whiting, grey mullet, sea bream or tail end of halibut, filleted, with bones reserved; 2 egg yolks; 300 ml (½ pint) aïoli; 1 teaspoon dried thyme; 1 teaspoon dried fennel seeds; 2 strips of orange zest; 1 carrot, chopped; 2 1/4 litres (4 pints) water; 300 ml (½ pint) dry white wine; 3 sprigs of parsley; 2 bay leaves; 1 leek, chopped; 1 large onion, chopped; 750 g (1½ lb) extra white fish heads and bones; salt; pepper; 16 rounds of bread cut from a baguette and dried out in a moderate oven for 25 minutes, to serve

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Bourride is a lovely creamy fish soup traditionally flavoured with aïoli, the garlicky mayonnaise. It does not rely on Mediterranean fish so it can be made very successfully with fish such as...

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Ingredients

1 3/4 kg (4 lb) mixture of whole fish such as whiting, grey mullet, sea bream or tail end of halibut, filleted, with bones reserved
2 egg yolks
300 ml (½ pint) aïoli
1 teaspoon dried thyme
1 teaspoon dried fennel seeds
2 strips of orange zest
1 carrot, chopped
2 1/4 litres (4 pints) water
300 ml (½ pint) dry white wine
3 sprigs of parsley
2 bay leaves
1 leek, chopped
1 large onion, chopped
750 g (1½ lb) extra white fish heads and bones
salt
pepper
16 rounds of bread cut from a baguette and dried out in a moderate oven for 25 minutes, to serve