Fish Soup Provencale(Bouride)

13 ingredients
5 steps

Ingredients

  • 1 1/2 cups mayonnaise
  • 3 garlic cloves, crushed
  • 1/2 cup butter or 1/2 cup margarine
  • 12 slices French bread
  • 1 garlic clove, cut into halves
  • 1 lb fish fillet
  • 1 1/2 cups dry white wine
  • 6 slices onions
  • 3 slices lemons
  • 5 sprigs parsley
  • 1 bay leaf
  • 1 teaspoon salt
  • paprika

Directions

  1. 1
    Mix mayonnaise and crushed garlic; cover and refrigerate.
  2. 2
    Heat 1/4 cup of the butter in 12-inch skillet until melted. Toast 6 of the bread slices in skillet over medium heat until brown on both sides; rub one side of bread with half clove garlic. Remove from skillet; keep warm. Repeat with remaining butter, bread and garlic.
  3. 3
    Cut fish filets into 1-inch pieces. Place fish in single layer in skillet. Add wine, onion and lemon slices, parsley, bay leaf, salt and just enough water to cover. Heat to boiling; reduce heat. Simmer uncovered until fish flakes easily with fork, about 6 minutes. Remove fish with slotted spoon; keep warm.
  4. 4
    Strain fish broth. Pour 1 1/2 cups of the broth into 2-quart saucepan; gradually beat in mayonnaise mixture. Cook over low heat, stirring constantly, until slightly thickened.
  5. 5
    Place 2 slices of the French bread upright in each soup bowl; spoon fish between slices. Pour soup over fish; sprinkle with paprika.

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