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Classic La Bourride

  • Yield: 6 to 8 servings


  • Pinch saffron
  • 1 cup julienne leeks
  • 3 cups peeled, seeded, and chopped tomatoes
  • Juice and strips of zest from 1 orange
  • 1 cup julienne fennel
  • 2 tablespoons chopped garlic
  • 2 tablespoons finely chopped freshly parsley leaves
  • Salt and freshly ground black pepper, to taste
  • 4 pounds white fish, such as mullet, ocean perch or pollack, cleaned and filleted
  • 8 egg yolks
  • 6 to 8 (1-inch) slices crusty French bread
  • 1 cup AIOLI:
  • 4 cloves garlic
  • *2 egg yolks
  • Pinch salt
  • 1 cup plus 2 tablespoons good olive oil
  • 1/2 cup soft fresh bread crumbs
  • 2 tablespoons La Bourride Base
  • 2 red hot peppers, stemmed
  • 4 cloves fresh garlic
  • 1 cup olive oil
  • Salt
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • Salt
  • Freshly ground black pepper, to taste
  • 3 cloves garlic
  • 1 bay leaf
  • 8 black peppercorns
  • 2 sprigs thyme
  • 1 pound fish bones
  • 8 to 10 cups water
  • 1 cup dry white wine


  • Put the stock in a large, heavy pot on medium heat and bring to a gentle boil. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Season the fish with salt and pepper. Add the fish to the pot. Cook for 12 minutes, or until the fish is flaky. Remove the fish and set aside.
  • In a mixing bowl, combine 1/4 cup of the Aioli and the egg yolks, together. Whisk until smooth. Slowly whisk the egg mixture into the hot fish liquid. Continue to cook until the liquid starts to thicken, 2 to 3 minutes. Remove from the heat. To serve, place the croutons in the center of each bowl. Ladle the sauce over the bread. Lay a couple pieces of fish on top of the crouton. Serve the remaining Aioli and Rouille in sauce boats to the side of the La Bourride.
  • AIOLI: Place the garlic in a large mortar and crush. Add the eggs and incorporate. Season with salt. Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise.
  • Yield: about 1 cup
  • *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
  • ROUILLE: Add the stock to the bread crumbs. Let stand for a couple of minutes, then press out the bread. In a large mortar, press the peppers and garlic. When well pounded add the pressed bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt.
  • Yield: 1 cup
  • LA BOURRIDE BASE: Heat the olive oil in a large saucepan over medium heat. Add the onions and celery. Season with salt and pepper. Sauté for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaf, peppercorns, and thyme. Add the fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from the heat and strain.
  • Yield: about 8 cups