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Bourride with Aïoli

Bourride with Aïoli Recipe

  • 2 tablespoons dried bread crumbs
  • 2 tablespoons white-wine vinegar
  • 4 egg yolks
  • 12 garlic cloves, chopped
  • Salt and freshly ground white pepper, to taste
  • 2 cups olive oil
  • 1 tablespoon fresh lemon juice
  • 2 fennel bulbs, halved, cored, and each half cut lengthwise into thirds
  • 3 cups chicken stock, homemade or low-sodium canned, or as needed
  • 1 tablespoon unsalted butter
  • 12 to 18 new potatoes, unpeeled and scrubbed
  • 6 to 8 baby artichokes, tough outer leaves discarded
  • ½ lemon
  • 3 tablespoons olive oil
  • 2 quarts fish stock
  • 2 pounds skinless fish fillets, such as snapper, striped bass, or monk fish, cut into 2-inch chunks
  • ½ cup chopped fresh parsley
  • Toasted Croutons
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1924kcal (96%)
Total Fat 134g (207%)
Saturated Fat 22g (109%)
Cholesterol 402mg (134%)
Total Carbohydrate 124g
Dietary Fiber 24g
Sugars 10g
Protein 66g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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