daurade (sea bream), baudroie
(angler or frog fish), mulet (grey
mullet), but is successful with
almost any white fish, and one
variety alone will do. Grey mullet,
a despised fish, but very good when
properly treated, is excellent for a
bourride, or whiting, rock salmon,
gurnard, John Dory, even fresh
sardines will do.
Whatever fish is used is poached
in a court bouillon previously
prepared from an onion, bay leaf,
lemon peel, fennel, the heads of
the fish, salt and pepper all
simmered together in water, with
the addition of a little white wine