Bourride, Marseille-Style Fish Stew with Aioli
Yield: 3 to 4
Adapted from: Saveur
A pungent garlic and olive oil aïoli both thickens and enriches this stew perfumed with saffron and white wine. Homemade aïoli thickens the broth in this satisfying Marseillaise stew made with halibut, shrimp, and white wine. This recipe first appeared in our March 2014 issue.
For the aïoli
- 2tsp fresh lemon juice
- 1clove garlic, minced
- 1egg yolk, at room temperature
- Kosher salt, to taste
- 1cup olive oil
For the soup:
- 2TBS olive oil
- ½tsp fennel seeds
- 1/8tsp cayenne
- 1cloves garlic, crushed
- 1leeks, white parts only, roughly chopped
- 1onions, roughly chopped
- 1plum tomatoes, quartered
- 1bay leaf
- 6oz dry white wine
- 2cups seafood stock
- 1cup water
- ½lb skinless firm white fish, such as halibut or monk fish, pin bones removed
- ½lb medium shrimp, peeled and deveined, tails removed
- ¼tsp saffron threads
- Kosher salt and freshly ground black pepper, to taste
- 1TBS minced parsley
- Toasted baguette, for serving
Make the aïoli:
Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl; set aside.
Make the soup:
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 1 cup of 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 ½ cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes, ladle over fish. Garnish with parsley; serve with toasted baguette.
