Bourride (Fish Stew with Aïoli)
Need a dairy free and pescatarian hor d'oeuvre? Bourride (Fish Stew with Aïoli) could be an amazing recipe to try. This recipe serves 68. One portion of this dish contains around 10g of protein, 3g of fat, and a total of 208 calories. For $1.03 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Saveur has 1353 fans. From preparation to the plate, this recipe takes about 45 minutes. If you have saffron threads, parsley, seafood stock, and a few other ingredients on hand, you can make it. Winter will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. Users who liked this recipe also liked Bourride Sètoise - Provence Fish Soup With Aïoli, Easy Fish Molee (South Indian-Style Fish Stew With Coconut), and Cone-oli.
Servings: 68
Ingredients:
Toasted baguette, for serving
1 bay leaf
¼ tsp. cayenne
1½ cups dry white wine
1 egg yolk, at room temperature
1 tsp. fennel seeds
2 lb. skinless firm white fish, such as halibut or monk fish, pin bones removed
2 cloves garlic, crushed
Kosher salt, to taste
2 leeks, white parts only, roughly chopped
2 tsp. fresh lemon juice
¼ cup olive oil
2 onions, roughly chopped
2 tbsp. minced parsley
2 plum tomatoes, quartered
½ tsp. saffron threads
4 cups seafood stock
10 oz. medium shrimp, peeled and deveined, tails removed
Equipment:
sauce pan
slotted spoon
bowl
ladle
whisk
frying pan
blender
Cooking instruction summary:
1. Make the aoli: Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 23 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aoli to a bowl; set aside.
2. Make the soup: Heat oil in a 6-qt. saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 45 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 1215 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 23 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
3. Whisk cup broth into aoli; return to pan. Cook until slightly thick, 45 minutes; ladle over fish. Garnish with parsley; serve with toasted baguette.
Step by step:
Make the soup
1. Heat oil in a 6-qt. saucepan over medium heat.
2. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes.
3. Add wine; simmer until reduced by half, 45 minutes.
4. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 1215 minutes. Strain broth; return to saucepan over medium heat.
5. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 23 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
6. Whisk cup broth into aoli; return to pan. Cook until slightly thick, 45 minutes; ladle over fish.
7. Garnish with parsley; serve with toasted baguette.
Make the aoli
1. Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 23 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified.
2. Transfer aoli to a bowl; set aside.
Nutrition Information:
covered percent of daily need
