Fish Soup Provencale(Bouride)

Total Time
40mins
Prep 20 mins
Cook 20 mins

Restaurants along the French Riviera serve this with garlic-buttered French bread slices

Ingredients Nutrition

Directions

  1. Mix mayonnaise and crushed garlic; cover and refrigerate.
  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. 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. 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. 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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