Clay Pot Bourride from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and S

Name: Clay Pot Bourride from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and S
Ingredients: Herb bouquet: 4 to 5 each fresh flat-leaf parsley and thyme sprigs, 2 bay leaves, and 1 strip dried orange peel tied together with white kitchen string; Provençal Ailloli; 4 egg yolks; 12 round slices of a French baguette; 1 large or 2 small leeks, white part only, thinly sliced crosswise; 2 pounds assorted lean and thick white, firm-fleshed fish fillets or steaks; 1 cup dry white wine; 1 or 2 cubes fish-flavored bouillon; 1 small onion, finely sliced; 12 ounces Yukon Gold potatoes, peeled and thinly sliced; Sea salt; freshly ground black pepper

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A bourride is a French fish soup that is a lot easier to make and just as marvelous in its homey way as a classic Mediterranean bouillabaisse. A preheated earthenware casserole is filled with layer...

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Cooking tools:

Clay pot
Stove
Chef's knife
Cutting board
Saucepan
Mixing bowl
Whisk
Ladle
Serving bowl
Peeler
Spoon
Measuring cup

Ingredients

Herb bouquet: 4 to 5 each fresh flat-leaf parsley and thyme sprigs, 2 bay leaves, and 1 strip dried orange peel tied together with white kitchen string
Provençal Ailloli
4 egg yolks
12 round slices of a French baguette
1 large or 2 small leeks, white part only, thinly sliced crosswise
2 pounds assorted lean and thick white, firm-fleshed fish fillets or steaks
1 cup dry white wine
1 or 2 cubes fish-flavored bouillon
1 small onion, finely sliced
12 ounces Yukon Gold potatoes, peeled and thinly sliced
Sea salt
freshly ground black pepper