Entree: France – Languedoc-Roussillon – Bourride (A Languedoc fish stew of white fish poached in a garlicky broth thickened with aioli)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 55 min

Ingredients

- 1.5 lb (680 g) firm white fish fillets (monkfish, cod, or sea bass), cut into 2-inch (5 cm) chunks
- 8 oz (225 g) peeled and deveined shrimp (optional), or substitute with 8 oz (225 g) mussels, cleaned
- 2 tbsp (30 ml) olive oil for sautéing
- 1 medium leek, white and light green parts only, thinly sliced (about 1 cup / 100 g)
- 1 small fennel bulb, thinly sliced (about 1 cup / 100 g)
- 1 small carrot, thinly sliced (about 1/2 cup / 60 g)
- 1 small onion, finely chopped (about 1/2 cup / 80 g)
- 8 oz (225 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) dry white wine
- 4 cups (960 ml) fish stock or water with 1 fish fumet cube
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- For the aioli:
- 2 large egg yolks
- 4 cloves garlic, finely minced
- 3/4 cup (180 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for cooking if desired
- 2 tbsp (30 ml) lemon juice
- Salt to taste
- To serve: crusty bread and chopped parsley

Instructions

1. Prepare vegetables: In a large, heavy pot, heat 2 tbsp (30 ml) olive oil over medium heat. Add chopped onion, leek, fennel, and carrot and sauté until softened, about 6–8 minutes.
2. Build the broth: Add potatoes, white wine, fish stock, bay leaves, thyme, 1 tsp (5 g) salt, and 1/2 tsp (2 g) black pepper. Bring to a simmer and cook until potatoes are just tender, about 10–12 minutes.
3. Make the aioli: In a bowl, whisk together 2 egg yolks and minced garlic. Slowly drizzle in 3/4 cup (180 ml) olive oil in a thin stream while whisking constantly to emulsify. When thickened, whisk in 2 tbsp (30 ml) lemon juice and season with salt to taste. Keep cool until ready to finish the bourride.
4. Poach the seafood: Add the fish chunks (and shrimp or mussels if using) to the simmering broth and cook gently until the fish is opaque and cooked through, about 4–6 minutes depending on thickness. Remove pot from heat.
5. Finish with aioli: Temper the aioli by whisking a few tablespoons of hot broth into it to loosen, then gradually whisk the tempered aioli back into the pot to thicken and enrich the broth. Do not boil after adding aioli to avoid breaking the emulsion.
6. Adjust seasoning and serve: Taste and adjust salt and lemon if needed. Ladle bourride into warmed bowls, garnish with chopped parsley, and serve with plenty of crusty bread for dipping.