Bourride a la Toulonaise
| Yield: | 4 Servings |
| Categories: | New Orleans, Sauces, Seafood |
| 2 1/2 | lb | Fish, assorted, whole if |
| DIVIDER | -- small, cut into pieces | |
| DIVIDER | -- if large | |
| 2 | md | Tomatoes, peeled, seeded |
| DIVIDER | -- chopped | |
| 1 | Leek, chopped | |
| 1/2 | c | Fennel, chopped |
| 2 | md | Potatoes, quartered |
| 1 | md | Onion, red, chopped |
| 1 | Bay leaf | |
| 1/2 | ts | Thyme |
| 4 | Garlic, cloves | |
| 2 | tb | Parsley |
| 8 | Mussels | |
| 8 | Crawfish | |
| 1 | md | Lemon |
| 1 | qt | Water, boiling OR |
| 1 | qt | Stock, fish |
| 1/4 | lb | Mushrooms, stems removed |
| 6 | Egg yolks | |
| 2 | tb | Arrowroot, dissolved in |
| 1 | ts | Water |
| 8 | Croutons, garlic OR | |
| 8 | Toasts, garlic |
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