Best Bourride Recipes

BOURRIDE WITH LEMON AïOLI

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.

BOURRIDE SèTOISE - PROVENCE FISH SOUP WITH AïOLI

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.

MONKFISH AND CLAM BOURRIDE

Steps:

• Quarter potatoes, then cover by 1 inch with salted cold water in a 3-quart saucepan and simmer, covered, until just tender, 7 to 10 minutes. Drain in a colander, then cool.
• Wash leeks in a bowl of cold water, agitating water to loosen any sand, and lift leeks from water to a sieve to drain. Pat dry.
• Pat monkfish dry and season with salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear monkfish lightly on all sides until golden, about 2 minutes total (fish will not be cooked through). Transfer fish to a plate using tongs.
• Heat 2 tablespoons oil from slow-braised tomatoes in skillet over moderately high heat until hot but not smoking, then sauté leeks, fennel, and shallots, stirring, until softened and edges begin to brown, 4 to 6 minutes. Add sliced garlic and sauté, stirring, until fragrant, about 2 minutes.
• Add clams, wine, water, red pepper flakes, zest, and tomato halves and cook, covered, until clams are fully open, 6 to 10 minutes, checking every minute after 6 minutes and removing clams as they fully open. (Discard any clams that have not opened after 10 minutes.) Using tongs, transfer clams to a large bowl or soup tureen.
• Add monkfish and potatoes to skillet and simmer, covered, until fish is just cooked through, 4 to 6 minutes. Remove from heat and stir in basil and parsley. Season with salt and pour over clams.
• While monkfish is cooking, rub one side of each toast with a cut side of halved garlic clove. Divide bourride among 4 shallow bowls. Add a garlic toast and top with a spoonful each of aïoli and tapenade.

SCALLOP BOURRIDE

Steps:

• Heat stock in saucepan, add saffron and set aside. Lightly toast baguette slices and brush with 1 tablespoon oil.
• Turn on food processor, drop 4 cloves garlic in feed tube and let mince. Scrape down. Add egg and process briefly. With machine running, slowly pour in 1 cup olive oil. Mixture will thicken to a mayonnaise. Add 2 tablespoons lemon juice, process briefly and season with salt and cayenne or espalette. Refrigerate.
• Reserve 1 tablespoon fennel fronds and mince. Trim and finely chop bulb. Heat remaining oil in a 3- to 4-quart casserole. Add chopped fennel bulb, leek, bell pepper and remaining garlic. Sauté on low heat until soft. Add wine and Pernod. Simmer briefly. Strain fish stock and add. Season with salt and cayenne. Set aside until 10 minutes before serving.
• Bring broth to a simmer. Add scallops and cook until done, about 4 minutes. On low heat, gradually whisk in reserved mayonnaise. Heat to a gentle simmer but do not boil. Place 2 baguette toast slices in each of 4 soup plates, spoon in bourride and top with another slice of toast and minced fennel fronds. Serve.

BOURRIDE

Steps:

• Clean fish and squid and cut into serving pieces.
• Arrange onion, garlic, tomatoes and potatoes in a large saucepan.
• Top with fish and enough stock to cover.
• Sprinkle turmeric over.
• Add oil and season to taste.
• Bring to boil, then simmer for 15 minutes.
• Remove fish and vegetables to a deep serving dish.
• Beat egg yolks and cream and slowly add hot soup in a thin stream, whisking constantly.
• Return to saucepan and heat through, stirring occasionally.
• Pour over fish and serve with garlic bread.

BOURRIDE (FISH STEW WITH AIOLI)

Steps:

• 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, 4-5 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 12-15 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, 2-3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
• Whisk 1⁄2 cup broth into aïoli; return to pan. Cook until slightly thick, 4-5 minutes; ladle over fish. Garnish with parsley; serve with toasted baguette.

BOURRIDE

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.