Authentic Provençal Bourride

Authentic Provençal Bourride

Step into the heart of Provence with this fragrant and flavorful Bourride, a favorite of Rick Stein. This classic French fish stew is enriched with a garlicky aioli and layered with earthy ingredients such as fennel, saffron, and a hint of orange zest. It’s a celebration of flavors and aromas that's sure to transport you to the Mediterranean coast.

Ingredients

🫒 2-3 tablespoons olive oil
🧄 3-4 cloves garlic, sliced
🧅 1/2 onion, diced
🌿 1 fennel bulb, sliced and diced
🥬 1 leek, sliced
🍊 2-3 strips orange peel
🌶️ 1/2 red chili, sliced
❀ A generous pinch saffron threads
🍅 2 medium tomatoes, roughly chopped
🌿 Chopped fennel fronds
🌿 2-3 sprigs fresh thyme
🌿 2-3 bay leaves
🧂 1/2 teaspoon salt, plus additional for pre-salting cod
🐟 500-750ml fish stock
🐟 2 bass fillets, bite-sized pieces
🐟 2 pieces monkfish fillets, bite-sized chunks
🐟 1 piece cod fillet, pre-salted for 2 hours, refreshed, and sliced thinner
🧄 3 heaped tablespoons aioli
🌿 Fresh parsley, chopped for garnish

Instructions

1- Prepare the Stock Base:

• Heat olive oil in a large frying pan or shallow pan over medium heat.
• Sauté the garlic and onion until fragrant, then add the fennel and leek. Cook for 2-3 minutes.
• Introduce the orange peel strips, red chili, saffron threads, chopped tomatoes, fennel fronds, thyme, and bay leaves.
• Add salt and fish stock to cover vegetables. Bring to a boil, then simmer for 30 minutes.

2- Prepare the Fish:

• Pre-salt cod for 2 hours, then rinse and pat dry.
• Dice bass, monkfish, and refreshed cod into bite-sized pieces, making cod slices thinner.

3- Cook the Fish in the Stock:

• Add monkfish and cod to the stock and cook on low heat for 4-5 minutes.
• For the last minutes, add bass fillets.
• Remove fish and vegetables with a slotted spoon once cooked, placing them in a serving pot.

4- Prepare the Aioli Sauce:

• Strain remaining stock through a fine-mesh sieve.
• Whisk 3 tablespoons of aioli with warm stock gradually until well combined.
• Gently warm the sauce just below boiling while continuously whisking until a creamy consistency is achieved.

5- Assemble and Serve:

• Pour the aioli sauce over cooked fish and vegetables in the serving pot.
• Garnish with parsley and serve immediately.

Prep Time: 10-15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Equipment: Cutting Boards, Chef’s Knife, Frying/Shallow Pan, Induction Hob (Miele ovens visible), Small Bowls, Measuring Spoons, Slotted Spoon, Fine-Mesh Sieve, Glass Mixing Bowl, Whisk, Large Serving Pot

Cooking Tips

• Generous Aioli is key for a strong garlicky flavor.
• Use orange peel for enhanced Provençal essence.
• Add chili for background heat if desired.
• Be patient with saffron; it's worth the investment.
• The gentle cooking of the fish prevents it from overcooking.

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Authentic Provençal Bourride