SCALLOP BOURRIDE
Bourride is a Provençal fish stew enriched and thickened with aioli, a garlic mayonnaise. It is often made with the same types of "trash fish" that go into a classic bouillabaisse. But here I use sea scallops. Their creamy sweetness makes this dish a particular indulgence. You will not need more than a green salad and a light fruit dessert to make this a satisfying dinner. A steely, minerally chardonnay can balance and tame the richness of this dish, while an oakier example will enhance its lushness. If you prefer not to make the mayonnaise, you can substitute a commercial brand, seasoned with crushed garlic.
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 1074, UnsaturatedFat 70 grams, Carbohydrate 29 grams, Fat 85 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1511 milligrams, Sugar 6 grams, TransFat 0 grams
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Sk sohan Sk sohan
[email protected]I'm allergic to scallops. :(
abtube gaming
[email protected]I'm not sure about this recipe. It looks a bit too complicated.
Michael Harnish
[email protected]This recipe looks delicious. I can't wait to try it.
SPARATIKK CREATIONS
[email protected]I'll try this recipe next weekend!
Sonjit Bormon
[email protected]Not bad.
Mkhuluh Madikizela
[email protected]Wow!
Kanchana Hewage
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time.
MonikA Live
[email protected]I was looking for a new scallop recipe and this one did not disappoint. The scallops were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Dark side
[email protected]I've made this dish several times now and it's always a hit. The scallops are always cooked perfectly and the sauce is delicious. I highly recommend this recipe.
Mohammad Bouz
[email protected]This dish was amazing! The scallops were cooked to perfection and the sauce was rich and flavorful. I will definitely be making this again and again.
Shahid Rehmani
[email protected]This recipe was a bit too complicated for me, but the results were worth it. The scallops were cooked perfectly and the sauce was delicious.
Alonso Zamora
[email protected]I'm not a fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the sauce was flavorful without being overpowering.
Nikesh Bedari
[email protected]This dish is a keeper! The scallops were cooked perfectly and the sauce was delicious. I served it over rice and it was a hit with my family.
Kazi Md, Alamin Vai
[email protected]This recipe was easy to follow and the results were amazing! The scallops were cooked to perfection and the sauce was rich and flavorful. I will definitely be making this again.
Paul Hyatt
[email protected]I'm not a huge fan of scallops, but I really enjoyed this dish. The sauce was so flavorful and the scallops were cooked perfectly.
Pheliswa Dlokolo
[email protected]The scallops were a bit overcooked, but the sauce was delicious. I'll try again next time.
KENYA SPEAKS
[email protected]This dish was a bit more work than I expected, but it was worth it! The flavors were amazing and my family loved it.
Wendy Palmer
[email protected]I've never had bourride before, but this recipe was a great introduction. The scallops were cooked perfectly and the sauce was delicious.
gift tropa
[email protected]This scallop bourride was an absolute delight! The scallops were perfectly cooked, tender and juicy, and the sauce was rich and flavorful. I loved the combination of seafood and saffron, and the tomatoes added a nice sweetness. I will definitely be m