Fish Soup Provencale (Bouride)
Restaurants along the French Riviera serve this with garlic-buttered French bread
- 1 1/2 cups mayonnaise or salad dressing
- 3 cloves garlic, crushed
- 1/2 cup
butter or margarine
- 12 slices French bread
- 1 clove garlic, cut into halves
- 1 pound fish fillets, cut into 1-inch pieces
- 1 1/2 cups dry white wine
- 6 slices
- 3 slices lemon
- 5 sprigs parsley
- 1 bay leaf
- 1 teaspoon salt
- Mix mayonnaise and crushed garlic; cover and refrigerate
- 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.
- 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.
- 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
- Place 2 slices of the French bread upright in each soup bowl; spoon fish between
- Pour soup over fish; sprinkle with paprika.
Yield: 6 servings