Bourride

Name: Bourride
Cuisine: French
Ingredients: 2 , medium onions, chopped coarse; 6 medium cloves, garlic; 2 tablespoons plus 3/4 cup, olive oil; 2 tablespoons, fresh orange juice, plus 2 (3-inch-long) pieces of rind from 1 small orange; , Salt; 2 cups, dry white wine; 1 (28-ounce) can, diced tomatoes in juice; 4 , bay leaves; 8 , fresh parsley leaves, stems tied together with kitchen twine, plus 1/4 cup chopped fresh parsley leaves; 1 , baguette, cut into 1/2-inch-thick slices and toasted; 2 , large egg yolks; , Ground black pepper; 2 pounds, monkfish fillets, trimmed of membrane and cut into 1-inch pieces

Main Courses
French
Fish & Seafood
Soups

Hailing from southern France and largely eclipsed by its more famous cousin, Bouillabaisse, bourride is a tomato- and wine-based broth studded with chunks of tender monkfish (sometimes referred to as “poor man’s lobster”) and enriched with pungent aioli (garlic- and lemon-flavored mayonnaise).

SERVES 6

TIME 2 hours

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