PROVENçAL BOURRIDE (FISH STEW WITH AïOLI)
Not your ordinary fish stew - this French-style dish is made with aïoli giving it a rich, creamy and garlicky flavour that demands to be mopped up with crusty bread. We recommend smearing the extra aïoli over the bread.
Provided by delicious. magazine
Categories Healthy fish recipes
Time 2h5m
Yield Serves 6
Number Of Ingredients 25
Steps:
- Put all the stock ingredients in a large pan with 2.5 litres water. Bring to a simmer and cook for 1 hour, skimming off any scum floating on the top every now and then, until fragrant. Strain the stock (discard bones and veg), then set aside. You should have 1-1.2 litres fish stock.
- Meanwhile, make the aïoli. Whizz the garlic with the 3 egg yolks, the vinegar and a large pinch of salt in a food processor for 2-3 minutes until very smooth and paler in colour. With the motor running, gradually pour in the 250ml olive oil in a very thin stream. The mixture will thicken and emulsify into a rich mayonnaise. Next, whizz in the extra-virgin olive oil, then taste and season with lemon juice, if needed, and plenty more salt. Set aside.
- To make the fish stew, heat the 2 tbsp oil in a large saucepan or sauté pan with a lid. Add the onion and leek with some salt and cook over a medium heat, stirring often, for 10 minutes until softened but not coloured. Turn up the heat, pour in the 200ml white wine and bubble to reduce by two thirds. Pour in the reserved fish stock, bring to a simmer, then add the potatoes and cook, covered, for 15 minutes until just tender. Turn the heat down, carefully add the fish fillets, then cook gently, uncovered, for 3-4 minutes until just opaque and flaking - don't move them while they're cooking or they'll break up.
- Divide the toasted baguette slices among 6 shallow soup bowls, then use a slotted spoon to remove the fish and potatoes from the broth and divide among the bowls.
- Put half the aïoli in a medium bowl, then whisk in the remaining egg yolk, followed by a cup of the hot broth. Once smooth, whisk this back into the pan of broth, off the heat. Return the pan to a very low heat and cook, stirring, without boiling, for 3-5 minutes until slightly thickened. Taste and adjust the seasoning, stir in the parsley and the extra splash of wine, then ladle the hot broth over the fish in the bowls. Serve immediately, with the extra baguette and the remaining aïoli.
Nutrition Facts : Calories 542kcals, Fat 27g (3.9g saturated), Protein 25.3g, Carbohydrate 41.3g (3.5g sugars), Fiber 3.9g
BOURRIDE
A simple version of Bouillabaisse (page 138) that uses only one type of fish and is thickened by aïoli, the wonderful garlicky mayonnaise of Provence and Liguria (also called "the Italian Riviera"). Ask your fishmonger to gut and fillet the fish and to give you the head and bones for the stock, which of course can be made in advance. (Within limits you can use as many heads and bones as you like. See Fish Stock, page 161.) Serve this stew with crusty bread and a salad.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan or stockpot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Raise the heat to high and add the fish bones and heads; cook, stirring occasionally, for another 5 minutes or so. Add 6 cups water, bring to a boil, then reduce the heat so the mixture bubbles a bit and simmer for about 30 minutes, skimming any foam from the surface. Strain the mixture.
- Meanwhile, heat the 3 tablespoons olive oil in a large saucepan over medium-high heat and add the leeks; cook, stirring occasionally, until softened and browned lightly, about 5 minutes. Stir in the chard; add 1 cup of the fish stock, then cover and cook for another 5 minutes.
- Add about half of the remaining stock and bring to a boil; reduce the heat so that the mixture barely simmers, then add the fish. Poach until just cooked through, 10 minutes (the fish is done when easily pierced with a thin-bladed knife; try not to overcook).
- Whisk 1/2 cup aïoli into the remaining stock, then gently stir the mixture into the soup. Season with salt and pepper, garnish with the herb, and serve, passing more aïoli at the table.
BOURRIDE SèTOISE - PROVENCE FISH SOUP WITH AïOLI
Bourride is a classic Mediterranean fish stew or soup, which is much less complicated and expensive to make than bouillabaisse. There are various local variations, this version originates from Sète, where they make it with monkfish & no other type of fish is added; however, in Marseille they use a mixture of any firm white fish. Some people serve the broth on its own, followed by the fish and vegetables with boiled potatoes and aïoli. Another way of serving it is to put slices of French bread in bowls and pour the soup over them. However, this version is slightly more restrained and elegant! There is a local myth that says, when the Greek gods got bored with Olympus they came to Marseille to eat bourride, this being the only food that was fit for the gods! Don't be put off by the amount of garlic that goes into it, the soup itself tastes creamy rather than garlicky, and it's up to you how much aïoli you spread on your bread! This is a much adapted recipe taken from one of my favourite French cookbooks, "La Cuisine du Sud - Poissons et Fruits de Mer" This quantity serves 6-8 people, with copious amounts of French bread & aïoli.....oh yes, don't forget the Pastis too!
Provided by French Tart
Categories Chowders
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan bring to the boil the roughly chopped tomatoes and onions, 5 cloves of garlic, the thyme, saffron & orange zest.
- Add 2 tablespoons of the olive oil & one glass of white wine plus 1 litre of water.
- Simmer for 20 minutes.
- Meanwhile, pound the remaining garlic to a puree in a pestle and mortar (or liquidise it if you are feeling lazy).
- Blend in 2 egg yolks and add salt and pepper.
- Gradually beat in the remaining olive oil in a thin stream, using a whisk, until you feel the aioli is thick enough.
- Add lemon juice to taste and leave on one side. (Reward yourself for your efforts by drinking the other glass of wine!).
- Cut the skinned and boned fish into 1" chunks and add it to the saucepan.
- Poach for 15 minutes.
- Then remove the fish with a draining spoon and keep warm.
- Sieve the stock and discard the *vegetables.
- Return the stock to the pan and reheat gently.
- Take about half of the aioli and beat the remaining egg yolk into it. Then slowly pour the warmed stock onto it, stirring constantly.
- Return this mixture to the pan and heat gently, stirring all the time, until it thickens slightly.
- It should be like rather thin custard. Don't let it boil, or it will curdle.
- Divide the cooked fish between serving bowls and pour the soup over it.
- Serve with thin slices of toasted French bread and the remaining aioli.
- NOTE: I serve the *vegetables - tomatoes, onions & garlic on the side as an extra vegetable.
Nutrition Facts : Calories 965.5, Fat 82.3, SaturatedFat 12.2, Cholesterol 145.5, Sodium 58.4, Carbohydrate 9.8, Fiber 1.5, Sugar 3.9, Protein 38.8
BOURRIDE WITH LEMON AïOLI
Categories Soup/Stew Fish Appetizer Lemon Halibut Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli. Mix lemon juice and saffron in small bowl; set aside.
- Heat oil in large pot over medium heat. Add leeks, fennel, and carrots; sauté 10 minutes. Stir in bay leaves and orange peel, then clam juice and lemon-saffron mixture. Bring to boil over medium-high heat. Add fish; reduce heat to medium. Simmer until fish is opaque in center, occasionally spooning liquid over fish to submerge if necessary, about 8 minutes. Using slotted spoon, transfer fish to large bowl; cover.
- Boil liquid in pot 10 minutes to reduce slightly. Whisk 1/2 cup reduced liquid into bowl with 1 1/3 cups aioli, then whisk in egg yolks. Return yolk-aioli mixture to remaining liquid in pot. Using wooden spoon, stir constantly over medium-low heat until sauce thickens slightly, about 7 minutes (do not boil). Remove from heat. Season with salt and pepper. Stir fish and any accumulated juices into hot sauce in pot; let stand until fish is heated through, about 5 minutes.
- Divide bourride among 8 shallow bowls. Garnish with chervil sprigs, if desired. Serve remaining aioli alongside.
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