Hi everyone, so I am not a professional cook but I do cook quite often at home and for friends. This Friday I am making Bourride with fish only. I must mention that I keep a kosher kitchen so Ive decided to use Sea bass.
I also decided to add a twist on bourride and pouch the fish in olive oil before serving on the soup.
how long do I poach a 6 ounce fish filet in the olive oil and can I add all filets at the same time in the oil? my question on adding all fillets its in order to not be away from my guests for too long. Also do you think I can make one day ahead the bourride soup without the fish of course to save some time? I mean adding the rouille to the broth and everything a day in advance?