Fish and Seafood Recipes - Bourride Recipe

  
 

Fish and Seafood Recipes - Bourride Recipe

Ingredients

Serve 4-6

  • 1 kg/2 lb firm white fish fillets, trimmed and cut into large pieces

  • 500 g/1 lb firm potatoes, peeled and thickly sliced

  • 2 egg yolks

  • 6-8 slices French bread, toasted or fried

  • 2 tablespoons chopped parsley, to garnish

Court bouillon:

  • 600 ml/1 pint water

  • 150 ml/1/4 pint dry white wine

  • 1 onion, sliced

  • 1 leek, sliced

  • 1 slice of lemon

  • 1 parsley sprig

  • 1 thyme sprig

  • 1 fennel sprig

  • 375 g/12 oz fish trimmings

  • 1 teaspoon salt 6 black peppercorns

Aioli:

  • 4-5 garlic cloves, crushed

  • 2 egg yolks

  • 250 ml/8 fl oz extra virgin olive oil

  • 1-2 tablespoons lemon juice

  • salt and pepper

Method:

  1. First make the court bouillon. Put the water, wine, onion, leek, lemon, herbs, fish trimmings, salt and peppercorns into a large saucepan. Bring to the boil and then simmer for 45 minutes.

  2. Meanwhile, make the aioli. Put the garlic in a bowl with a pinch of salt and crush with the back of a spoon. Add the egg yolks and beat with an electric mixer for about 30 seconds until creamy.

  3. Gradually beat in the olive oil, adding it drop by drop until the mixture begins to thicken, then adding it in a thin continuous stream. Continue beating until thickened.

  4. Stir in lemon juice to achieve the desired consistency and season to taste with salt and pepper. Set aside until required. Strain the court bouillon into a clean saucepan and add the pieces of fish and the potatoes. Cover the pan and bring to the boil.

  5. Reduce the heat and simmer gently for 15 minutes, or until the fish and potatoes are cooked. Remove with a slotted spoon and transfer to a deep dish or tureen.

  6. Measure the court bouillon and, if necessary, make up to 600 ml/1 pint with water. Beat the egg yolks into 150 ml/1/4 pint of the aioli. Add a little of the court bouillon and blend well together.

  7. Return to the pan with the rest of the court bouillon and cook gently over a low heat, stirring constantly, until the sauce is thick enough to coat the back of a spoon. Pour the sauce over the fish and potatoes.

  8. To serve, place 1-2 slices of French bread in each hot soup plate. Arrange some fish and potatoes in their sauce on top. Sprinkle with chopped parsley and serve the remaining aioli separately.