Be the first to Prep Time: 20 minutes
Cook Time: 30 minutes
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
Preparation:
Put fish, tomatoes, leeks, fennel, potatoes, red onion, bay leaf, thyme, garlic, parsley, mussels, crawfish, and lemon in a large kettle. Over heat, pour on boiling water or stock. Add mushrooms, cover and cook for 20 minutes.
Strain the liquid into another pan and boil to reduce. Add a bit of the hot liquid to the beaten yolks, whisking constantly. Add more liquid until the yolk mixture is hot.
Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil.
Place fish and shellfish on a platter and pour the sauce over them.
Garnish with croutons or toasts.
Yield: 8 servings
Recipe Source: Great Chefs of New Orleans (Great Chefs Pub)
Reprinted with permission.
Strain the liquid into another pan and boil to reduce. Add a bit of the hot liquid to the beaten yolks, whisking constantly. Add more liquid until the yolk mixture is hot.
Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil.
Place fish and shellfish on a platter and pour the sauce over them.
Garnish with croutons or toasts.
Yield: 8 servings
Recipe Source: Great Chefs of New Orleans (Great Chefs Pub)
Reprinted with permission.
