{"id":55266,"date":"2025-05-03T16:43:24","date_gmt":"2025-05-03T16:43:24","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=55266"},"modified":"2025-05-03T16:50:20","modified_gmt":"2025-05-03T16:50:20","slug":"bourride-marseille-style-fish-stew-with-aioli","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2025\/05\/03\/bourride-marseille-style-fish-stew-with-aioli\/","title":{"rendered":"Bourride, Marseille-Style Fish Stew with Aioli"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 3 to 4<\/h4>\n<h6 style=\"text-align: center;\">Adapted from: Saveur<\/h6>\n<p>A pungent garlic and olive oil a\u00efoli both thickens and enriches this stew perfumed with saffron and white wine. Homemade a\u00efoli thickens the broth in this satisfying Marseillaise stew made with halibut, shrimp, and white wine. This recipe first appeared in our March 2014 issue.<\/p>\n<p><strong>For the a\u00efoli<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp fresh lemon juice <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">clove garlic, minced <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">egg yolk, at room temperature <\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt, to taste <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup olive oil <\/span><\/li>\n<\/ul>\n<p><strong>For the soup:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS olive oil <\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp fennel seeds <\/span><\/li>\n<li><span class=\"quantity\">1\/8<\/span><span class=\"ingredient-name\">tsp cayenne <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cloves garlic, crushed <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">leeks, white parts only, roughly chopped <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">onions, roughly chopped <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">plum tomatoes, quartered <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">bay leaf <\/span><\/li>\n<li><span class=\"quantity\">6<\/span><span class=\"ingredient-name\">oz dry white wine <\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cups seafood stock <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup water<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">lb skinless firm white fish, such as halibut or monk fish, pin bones removed <\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">lb medium shrimp, peeled and deveined, tails removed <\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp saffron threads <\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and freshly ground black pepper, to taste <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS minced parsley <\/span><\/li>\n<li><span class=\"id-ingredient-name\">Toasted baguette, for serving <\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nMake the a\u00efoli: <\/strong><br \/>\nWhisk <strong>lemon juice<\/strong>, <strong>garlic<\/strong>, <strong>egg yolk<\/strong>, and <strong>salt<\/strong> in a heatproof bowl set over a saucepan of simmering <strong>water<\/strong> until thick, 2\u20133 minutes; transfer to a blender. With the motor running, drizzle in <strong>oil<\/strong> until <strong>sauce<\/strong> is emulsified. Transfer <strong>a\u00efoli<\/strong> to a bowl; set aside.<\/p>\n<p><strong>Make the soup: <\/strong><br \/>\nHeat <strong>oil<\/strong> in a 6-qt. saucepan over medium heat. Add <strong>fennel, cayenne, garlic, leeks, onions, tomatoes,<\/strong> and <strong>bay leaf;<\/strong> cook until soft, about 15 minutes. Add <strong>wine;<\/strong> simmer until reduced by half, 4\u20135 minutes. Add <strong>stock<\/strong> and 1 cup of <strong>water,<\/strong> boil. Reduce heat to medium; cook until <strong>broth<\/strong> is slightly reduced, 12\u201315 minutes. Strain <strong>broth;<\/strong> return to saucepan over medium heat. Add <strong>fish, shrimp, saffron, salt,<\/strong> and <strong>pepper;<\/strong> cook until <strong>fish<\/strong> is firm, and <strong>shrimp<\/strong> are pink, 2\u20133 minutes. Using a slotted spoon, divide <strong>fish<\/strong> and <strong>shrimp<\/strong> between 6 bowls.<\/p>\n<p>Whisk \u00bd cup <strong>broth<\/strong> into a\u00efoli; return to pan. Cook until slightly thick, 4\u20135 minutes, ladle over <strong>fish.<\/strong> Garnish with <strong>parsley;<\/strong> serve with <strong>toasted baguette.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 3 to 4 Adapted from: Saveur A pungent garlic and olive oil a\u00efoli both thickens and enriches this stew perfumed with saffron and white wine. Homemade a\u00efoli 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 a\u00efoli 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&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2025\/05\/03\/bourride-marseille-style-fish-stew-with-aioli\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":55267,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20],"tags":[130,443,218],"class_list":["post-55266","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soups","tag-halibut","tag-saffron","tag-shrimp"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2025\/05\/Bourride.jpg?fit=624%2C468&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55266","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=55266"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55266\/revisions"}],"predecessor-version":[{"id":55273,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55266\/revisions\/55273"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/55267"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=55266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=55266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=55266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}