Best Bourride Sètoise Provence Fish Soup With Aïoli Recipes
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
A classic French fish soup. Do not forget the garlic bread!!! The amount of fish called for is raw weight.
Provided by evelynathens
Categories Squid
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 544.1, Fat 26.9, SaturatedFat 5.4, Cholesterol 599.9, Sodium 618.4, Carbohydrate 28.1, Fiber 3.1, Sugar 4.4, Protein 46.1
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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