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Bourride
Bouillabaisse's blonde sister — a white fish stew whose broth is thickened with aïoli into a garlicky velvet; Sète's greatest export
- Prep
- 30 min
- Cook
- 40 min
- Serves
- 4
Ingredients
- Monkfish tail, membrane off, portions — 800 g
- Leek, white, sliced — 150 g
- Fennel, sliced — 150 g
- Onion, sliced — 100 g
- Carrot, sliced — 80 g
- Dry white wine — 200 ml
- Fish stock — 800 ml
- Orange zest — 1 strip
- Thyme — 3 sprigs
- Bay leaf — 1
- Waxy potatoes, 1 cm slices — 400 g
- Aïoli: garlic 15 g, egg yolks 2 (40 g), Dijon 5 g, olive oil 200 ml, lemon juice 15 ml, salt 4 g
- Fine salt — 8 g
Method
- Make the aïoli: pound garlic and salt to a paste; whisk in yolks and Dijon, then oil in a thread; sharpen with lemon. Reserve half to serve.
- Simmer leek, fennel, onion, carrot, wine, stock, zest, thyme and bay 15 min; season.
- Add potatoes; simmer 12 min until nearly tender.
- Season monkfish; poach in the broth at 90 °C for 8–10 min to a core of 55 °C. Lift fish and vegetables to warm bowls.
- Strain 400 ml of broth. Whisk a ladle of it into half the aïoli, then return the liaison to the pan.
- Stir over low heat to 80 °C until it coats a spoon — never boil or it splits.
- Pour the velvet broth over the fish and vegetables.