📝 About This Recipe
Hailing from the sun-drenched coast of Provence, Bourride is the elegant, creamy cousin to the more famous Bouillabaisse. This sophisticated stew features succulent white fish poached in a fragrant, fennel-scented broth, which is then thickened into a velvety velouté using a rich, garlic-laden aioli. It is a masterclass in Mediterranean balance—brimming with the brightness of citrus, the earthiness of saffron, and the luxurious texture of a classic French emulsion.
🥗 Ingredients
The Aromatic Broth
- 1 cup Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 5 cups Fish Stock (high quality or homemade)
- 2 pieces Leeks (white and light green parts only, cleaned and sliced)
- 1 medium Fennel Bulb (thinly sliced, fronds reserved for garnish)
- 1 small Onion (finely diced)
- 2 strips Orange Zest (removed with a vegetable peeler)
- 1 pinch Saffron Threads (crushed)
- 1 Bouquet Garni (thyme sprigs, bay leaf, and parsley stalks tied together)
The Fish
- 2 pounds Firm White Fish Fillets (Monkfish, Cod, or Sea Bass cut into 2-inch chunks)
- Sea Salt and Black Pepper (to taste)
The Saffron Aioli
- 4-6 pieces Garlic Cloves (peeled and finely minced or mashed to a paste)
- 3 large Egg Yolks (at room temperature)
- 1 cup Extra Virgin Olive Oil (fruity, high-quality oil)
- 1 tablespoon Lemon Juice (freshly squeezed)
For Serving
- 1 loaf French Baguette (sliced and toasted)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Begin by preparing the aioli. In a medium bowl, whisk the egg yolks with the minced garlic and a pinch of salt until smooth.
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2
Very slowly, drop by drop, whisk in the olive oil. Once the emulsion starts to thicken, you can add the oil in a thin, steady stream until a thick, mayonnaise-like consistency is achieved. Whisk in the lemon juice and a teaspoon of warm water to stabilize. Set aside at room temperature.
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3
In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of olive oil over medium heat. Add the sliced leeks, fennel, and onion. Sauté for 8-10 minutes until soft and translucent but not browned.
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4
Pour in the white wine and increase the heat to high. Let the wine reduce by half, about 3-4 minutes.
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5
Add the fish stock, orange zest strips, crushed saffron, and the bouquet garni. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
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6
Season the chunks of white fish lightly with sea salt. Gently submerge the fish into the simmering broth.
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7
Poach the fish for 5-7 minutes, depending on the thickness, until the flesh is opaque and just beginning to flake. Do not overcook.
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8
Using a slotted spoon, carefully remove the fish and the cooked vegetables from the broth and transfer them to a warmed serving platter or individual shallow bowls. Cover loosely with foil to keep warm.
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9
Strain the broth through a fine-mesh sieve into a clean saucepan, discarding the solids and aromatics. Measure out about 2 cups of the hot broth.
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10
Place half of your prepared aioli into a medium bowl. Slowly whisk the 2 cups of hot broth into the aioli one ladle at a time to temper the eggs, ensuring it doesn't curdle.
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11
Pour this tempered aioli mixture back into the saucepan with the remaining broth. Place over low heat and whisk constantly for 2-3 minutes until the sauce thickens slightly and becomes velvety. Do not let it boil, or the sauce will break.
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12
Pour the thickened, creamy sauce over the poached fish and vegetables.
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13
Garnish with reserved fennel fronds, chopped parsley, and a final crack of black pepper. Serve immediately with toasted baguette slices and the remaining aioli on the side.
💡 Chef's Tips
Always use room temperature egg yolks for the aioli to ensure a stable emulsion. If the sauce begins to look grainy while thickening, immediately remove it from the heat and whisk in a teaspoon of cold water. Monkfish is highly recommended for this dish as its lobster-like texture holds up beautifully during poaching. To save time, you can make the aioli in a food processor, but the texture is traditionally superior when done by hand with a whisk. Ensure your fish stock is of high quality; since the broth is the soul of the dish, a bitter or overly salty stock will ruin the delicate balance.
🍽️ Serving Suggestions
Pair with a chilled glass of Rosé from Provence or a crisp Vermentino. Serve with 'Croutons'—thick slices of baguette rubbed with a raw garlic clove before toasting. Add steamed small Yukon Gold potatoes to the bowl for a heartier meal. A side of blanched green beans with lemon zest complements the richness of the aioli. Provide extra aioli in a small ramekin for dipping the crusty bread.