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Bourride
Bourride sétoise: white fish poached in a fennel-scented broth thickened with garlic aïoli
Bourride is the fish stew of Sète and the Provençal coast, a quieter, creamier cousin of bouillabaisse eaten for Friday lunch and summer dinners by the sea. Firm white fish poaches in a broth of fennel, leek, orange peel and thyme, then the broth is thickened with a rich garlic aïoli until it turns silky and pale gold. It is high in protein and suitable as part of a balanced diet; skip the traditional bread or keep it to one thin slice, and serve with steamed greens. About 400 kcal and 8 g carbohydrate per portion. The usual mistake is letting the broth boil after the aïoli goes in, which splits it like scrambled egg. Chef's tip: use pasteurised egg yolks, and stir the broth over a low heat until it coats a spoon and reaches about 72 °C.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the aïoli
- 3 cloves garliccrushed to a paste
- ½ cup olive oil
- 1 tbsp lemon juice
For the broth
- 1 tbsp olive oil
- 1 onionsliced
- 1 leeksliced
- 1 fennel bulbsliced
- 3 sprigs fresh thyme
- 1 bay leaf
- 4 ¼ cups fish stock
- 1 ¾ lb firm white fish fillets (monkfish, cod, hake)in 5 cm pieces
- ½ tsp salt
- 2 tbsp chopped parsley
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Method
0/6 doneStep 1: Make the aïoli: whisk the 2 pasteurised egg yolks with the 3 cloves garlic, then add the ½ cup olive oil drop by drop, then in a thin stream, whisking until thick. Stir in the 1 tbsp lemon juice. Keep 2 tablespoons aside to serve.
10 minStep 2: Heat the 1 tbsp olive oil in a wide pan and soften the 1 onion, 1 leek and 1 fennel bulb over a medium-low heat for 8 minutes without browning.
8 minStep 3: Add the 1 strip of orange peel, 3 sprigs fresh thyme, 1 bay leaf and 4 ¼ cups fish stock and simmer for 10 minutes.
10 minStep 4: Season the 1 ¾ lb firm white fish fillets (monkfish, cod, hake) with the ½ tsp salt, lower it into the barely simmering broth and poach for 5–6 minutes, until opaque all through and just flaking. Lift the fish into warm bowls.
6 minStep 5: Remove the peel and herbs. Whisk a ladle of hot broth into the aïoli, then pour the mixture back into the pan over a low heat.
2 minStep 6: Stir constantly for 3–4 minutes, never letting it boil, until the broth thickens enough to coat the back of a spoon. Ladle over the fish, top with the 2 tbsp chopped parsley and the reserved aïoli.
4 min
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 38 g
- Carbs
- 8 g
- Fat
- 24 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bourride take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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