Ça se passe ici - à Verdun-Ciel (Saône-et-Loire)- La pôchouse, une bouillabaisse bourguignonne

white fish

🥗Healthier: cod

💰Cheaper: tilapia

Cod is a leaner option, while tilapia is more affordable.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides similar acidity, while chicken broth is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee has a higher smoke point, while margarine is less expensive.

Prepare the fish by cleaning and cutting it into large pieces.

Slice the onions, garlic, carrots, and leeks into thin rounds.

Heat olive oil in a large pot over medium heat until shimmering.

Add the onions and garlic; sauté until translucent, about 5 minutes.

Stir in the carrots and leeks; cook for another 5 minutes until softened.

Pour in the white wine and fish stock; bring to a simmer.

Add bay leaves and thyme; season with salt and black pepper.

Gently place the fish pieces into the simmering broth.

Cover and poach the fish for 10-15 minutes, until cooked through and flaky.

Remove the fish and vegetables with a slotted spoon; arrange on a serving platter.

Reduce the broth slightly over high heat for 5 minutes, then strain it.

Whisk in butter until melted and smooth; adjust seasoning if necessary.

Drizzle the sauce over the fish and vegetables before serving.

Garnish with fresh parsley, lemon zest, and capers.

Cooking Techniques

Spice Level:

Allergens