📝 About This Recipe
Hailing from the picturesque port of Sète in the Languedoc region, Bourride is the elegant, creamy cousin of Bouillabaisse. This Mediterranean masterpiece features tender white fish poached in an aromatic saffron broth, which is then thickened into a luxurious, velvet-like sauce using a rich handmade garlic aioli. It is a celebration of coastal French tradition, offering a perfect balance of pungent garlic, bright citrus, and the delicate sweetness of the sea.
🥗 Ingredients
The Fish and Aromatics
- 2 pounds Monkfish or Halibut (cut into large 2-inch chunks)
- 1.5 cups Dry White Wine (such as Picpoul de Pinet or Muscadet)
- 4 cups Fish Stock (high quality or homemade)
- 2 pieces Leeks (white and light green parts only, sliced)
- 1 Onion (finely diced)
- 2 strips Orange Peel (avoid the bitter white pith)
- 1 pinch Saffron Threads (crushed)
- 1 Bouquet Garni (thyme, bay leaf, and parsley stalks tied together)
The Aioli Base
- 6-8 pieces Garlic Cloves (peeled and germ removed)
- 3 Egg Yolks (at room temperature)
- 1 cup Extra Virgin Olive Oil (fruity, high quality)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Sea Salt (plus more to taste)
For Serving
- 1 loaf French Baguette (sliced and toasted)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1 pound Boiled Potatoes (waxy variety, cooked and kept warm)
👨🍳 Instructions
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1
Begin by making the aioli. In a mortar and pestle, crush the garlic cloves with a pinch of salt until a smooth paste forms. Alternatively, use a food processor.
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2
Whisk in the egg yolks until well combined. Very slowly, drop by drop at first, whisk in the olive oil until the mixture emulsifies and thickens into a mayonnaise consistency. Stir in the lemon juice and set aside at room temperature.
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3
In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the leeks and onion, sautéing for 5-7 minutes until soft but not browned.
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4
Pour in the white wine and increase the heat to bring it to a simmer. Let it reduce by half, about 5 minutes.
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5
Add the fish stock, orange peel, bouquet garni, and crushed saffron. Bring to a boil, then reduce heat and simmer gently for 15 minutes to infuse the flavors.
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6
Season the chunks of fish lightly with salt. Gently submerge the fish into the simmering broth. Poach for 5-8 minutes depending on thickness, until the fish is just opaque and flakes easily.
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7
Using a slotted spoon, carefully remove the fish and any vegetables you wish to serve from the broth. Place them in a warm deep serving platter or individual bowls. Cover loosely with foil to keep warm.
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8
Strain the cooking broth through a fine-mesh sieve into a clean saucepan, discarding the solids (bouquet garni and orange peel). Measure out about 2 cups of the hot broth.
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9
This is the critical step: Temper the aioli. Place the aioli in a medium bowl. While whisking constantly, slowly drizzle in 1 cup of the hot broth to warm the egg yolks without curdling them.
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10
Pour the tempered aioli mixture back into the saucepan with the remaining broth. Place over low heat.
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11
Whisk the sauce constantly over low heat for 2-3 minutes until it thickens slightly and becomes velvety. Do not let it boil, or the sauce will break and curdle.
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12
Taste the sauce and adjust seasoning with salt or a squeeze of lemon if needed. Pour the luscious sauce over the poached fish.
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13
Garnish generously with chopped parsley and serve immediately with the warm boiled potatoes and toasted baguette slices.
💡 Chef's Tips
Always use the freshest white fish available; monkfish is traditional for its lobster-like texture, but sea bass or cod also work beautifully. Ensure your egg yolks are at room temperature to prevent the aioli from breaking during emulsification. Never let the sauce boil once the aioli has been added, as the eggs will scramble and ruin the silky texture. If the aioli does break, start with a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. For a deeper flavor, you can add a few cleaned mussels or clams to the broth while poaching the fish.
🍽️ Serving Suggestions
Pair with a crisp, chilled Languedoc white wine like Picpoul de Pinet to cut through the richness of the garlic sauce. Serve in wide, shallow bowls to allow plenty of room for both the fish and the extra broth. Rub the toasted baguette slices with a raw garlic clove for an extra punch of flavor before dipping. Place the boiled potatoes directly into the bowl so they soak up the golden, saffron-scented sauce. A simple green salad with a sharp vinaigrette makes a refreshing follow-up to this rich dish.