Best 2 Bourride With Lemon Aïoli Recipes

**Bourride with Lemon Aioli: A Provencal Fish Stew Rich in History and Flavor**

Bourride, a traditional fish stew originating from the Provence region of southeastern France, is a delectable dish that has captured the hearts of seafood enthusiasts for centuries. This Provencal specialty is characterized by its flavorful broth, tender fish, and a vibrant lemon aioli sauce that adds a refreshing brightness to the dish. Our collection of bourride recipes offers a diverse range of options for home cooks of all skill levels, ensuring that everyone can savor the exquisite flavors of this classic French stew. From the classic bourride recipe that stays true to its roots to variations that incorporate unique ingredients and cooking techniques, our curated selection promises an unforgettable culinary experience. Whether you prefer a traditional approach or a modern twist, these recipes will guide you in creating an authentic bourride that will transport your taste buds to the sunny shores of Provence. Dive into the culinary journey and discover the secrets of crafting this exceptional dish that celebrates the bounty of the sea.

Here are our top 2 tried and tested recipes!

BOURRIDE WITH LEMON AïOLI

Bourride with Lemon Aïoli image

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

Ingredients

Lemon Aioli
1/4 cup fresh lemon juice
1/2 teaspoon (generous) saffron threads, crushed
1/4 cup extra-virgin olive oil
5 cups chopped leeks (white and pale green parts only; about 4 large)
2 large fennel bulbs, trimmed, diced
2 large carrots, peeled, diced
4 Turkish bay leaves
3 tablespoons 1 X 1/16-inch strips orange peel (orange part only)
5 1/2 cups bottled clam juice or fish stock
4 pounds halibut fillets, cut into 2-inch chunks
4 large egg yolks
Fresh chervil sprigs (optional)

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

Bourride Sètoise - Provence Fish Soup With Aïoli image

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

Ingredients

1 1/2 kg monkfish or 1 1/2 kg other firm white fish fillets
1/2 liter olive oil, approx
3 tomatoes, chopped roughly
2 onions, chopped roughly
13 garlic cloves, peeled & diced
1 sprig thyme
1 orange, zest of, grated
1/2 teaspoon saffron
2 glasses white wine
1/2 lemon, juice of
3 egg yolks
salt and black pepper

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

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
Use fresh, high-quality ingredients: The fresher and better quality your ingredients are, the tastier your bourride will be. Look for fresh, firm fish and seafood, and use flavorful vegetables and herbs.
Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and dry. Cook the fish just until it is opaque in the center.
Make sure the sauce is thick enough: The sauce for bourride should be thick and creamy. If it is too thin, it will not coat the fish and vegetables properly. To thicken the sauce, you can add a roux or cornstarch slurry.
Serve immediately: Bourride is best served immediately after it is made. The fish and vegetables will be at their best when they are hot and fresh.

Conclusion:

Bourride is a delicious and flavorful Provencal fish stew that is perfect for a special occasion. With its delicate flavors and creamy sauce, bourride is sure to impress your guests. So next time you are looking for a seafood dish to make, give bourride a try. You won't be disappointed!