Seafood Soup Recipe - Bourride a la Toulonaise Recipe

Name: Seafood Soup Recipe - Bourride a la Toulonaise Recipe
Ingredients: 2-1/2 pounds assorted fish, whole if small, cut into pieces if large; 2 medium tomatoes, peeled, seeded and chopped; 1 leek, chopped; 1/2 cup fennel, chopped; 2 medium potatoes, quartered; 1 medium red onion, chopped; 1 bay leaf; 1/2 teaspoon thyme; 4 garlic cloves; 2 Tablespoons parsley; 8 mussels; 8 crawfish; 1 medium lemon; 1 quart boiling water or 1 quart fish stock; 1/4 pound mushrooms, stems removed; 6 egg yolks; 2 Tablespoons arrowroot, dissolved in 1 teaspoon water; 8 garlic croutons or 8 garlic toasts

"Fish, crawfish, and mussels with vegetables make a hearty seafood soup popular in New Orleans...."

INGREDIENTS

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2-1/2 pounds assorted fish, whole if small, cut into pieces if large

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2 medium tomatoes, peeled, seeded and chopped

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1 leek, chopped

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1/2 cup fennel, chopped

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2 medium potatoes, quartered

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1 medium red onion, chopped

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1 bay leaf

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1/2 teaspoon thyme

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4 garlic cloves

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2 Tablespoons parsley

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8 mussels

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8 crawfish

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1 medium lemon

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1 quart boiling water or 1 quart fish stock

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1/4 pound mushrooms, stems removed

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6 egg yolks

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2 Tablespoons arrowroot, dissolved in 1 teaspoon water

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8 garlic croutons or 8 garlic toasts

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