Bourride is a culinary specialty traditional to cuisine of Provence and Languedoc, based on fish, seafood, and vegetables, served with aïoli and olive oil. A variant of bouillabaisse or fish soup à la Sétoise, this fish soup, originally from Provence and Languedoc, is particularly popular in Toulon and Agde. After bouillabaisse, bourride is the second most famous, unknown, French fish stew. As such it deserves much broader recognition and makes an excellent Good Friday or Christmas Eve dish. The ingredients are variable, though monkfish and prawns (shrimp) are typical. Optional ingredients would be sliced baby potatoes and shellfish (mussels and/or clams).
Prep time 20 minutes/Cook time 30 minutes/Serves 6-8
Ingredients:
For the Aïoli
2 tsp. fresh lemon juice
1 clove garlic, minced
1 egg yolk, at room temperature
sea salt, to taste
250ml (1 cup) olive oil
For the Soup
4 tbsp olive oil
1 tsp fennel seeds
1⁄4 tsp cayenne pepper
2 garlic cloves, crushed
2 leeks (white parts only) coarsely chopped
2 onions, coarsely chopped
2 plum tomatoes, quartered
1 bay leaf
360ml (1 1⁄2 cups) dry white wine
1l (4 cups) seafood stock
900g (2 lbs) skinless firm white fish, such as halibut or monkfish, pin bones removed
300g (2/3 lb) medium-sized prawns (shrimp), peeled and deveined, tails removed
1⁄2 tsp saffron threads
Sea salt and freshly ground black pepper, to taste
2 tbsp parsley, minced
Toasted baguette, for serving
Method:
Begin with the aïoli: Whisk together the lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick (about 2–3 minutes) then transfer to a blender. With the motor running, drizzle in the oil until sauce has emulsified. Transfer aïoli to a bowl and set aside.
Prepare the soup: Heat the oil in a6l (6 qt) saucepan set over medium heat. Add the fennel, cayenne pepper, garlic, leeks, onions, tomatoes, and bay leaf. Continue cooking until the ingredients are soft, about 15 minutes. Add the wine bring to a simmer and cook until the liquid has reduced by half ( 4–5 minutes).
At this point add the stock and 500ml (2 cups) water. Bring to a boil, reduce the heat to medium and cook for 12-15 minutes, or until the liquid has reduced slightly reduced. Strain the liquid through a fine-meshed sieve, then return to the saucepan over medium heat. Add the fish, prawns (shrimp) and saffron. Season to taste with salt, and black pepper then cook until fish is cooked through and the prawns (shrimp) are pink (2–3 minutes). Using a slotted spoon, divide fish and prawns between 6 warmed serving bowls.
Whisk 120ml (1⁄2 cup) of the hot into the aïoli; then gradually mix this into the pan. Cook until the liquid has thickened slightly (4–5 minutes) then divide between the bowls, ladling over fish. Garnish with parsley and serve with toasted baguette.
