Bourride with Aioli
Editor's Note: Bourride is a French fish soup similar to bouillabaisse. This Bourride with Aïoli is a fish stew recipe that has a garlicky broth, thickened with aioli and served with tender cooked vegetables for a full, light meal. The fish stew recipe itself is simple, requiring only a few ingredients, which leaves you free to cook the vegetables to your liking. The aioli makes for a great finishing touch when served with the vegetables. If you're a fan of garlic, you'll love this fish soup recipe.
Cooking MethodPoaching, Sauteeing
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe CourseMain Course
Five Ingredients or LessYes
Taste and TextureGarlicky, Savory
Type of DishFish Soup
- 2 tablespoons dried bread crumbs
- 2 tablespoons white-wine vinegar
- 4 egg yolks
- 12 garlic cloves, chopped
- Salt and freshly ground white pepper, to taste
- 2 cups olive oil
- 1 tablespoon fresh lemon juice
- 2 fennel bulbs, halved, cored, and each half cut lengthwise into thirds
- 3 cups chicken stock, homemade or low-sodium canned, or as needed
- 1 tablespoon unsalted butter
- 12 to 18 new potatoes, unpeeled and scrubbed
- 6 to 8 baby artichokes, tough outer leaves discarded
- ½ lemon
- 3 tablespoons olive oil
- 2 quarts fish stock
- 2 pounds skinless fish fillets, such as snapper, striped bass, or monk fish, cut into 2-inch chunks
- ½ cup chopped fresh parsley
- Toasted Croutons
Prepare the aïoli: Mix the bread crumbs with the vinegar. When absorbed, wring out the excess liquid in paper toweling.
Using the metal blade of a food processor, combine the bread crumb mixture, egg yolks, garlic, salt, and pepper. Pulse on and off until smooth. With the machine running, gradually add the olive oil in a slow steady stream and process until the aïoli is very thick. Add the lemon juice and 1 tablespoon of boiling water to lighten the mixture.
Using a rubber spatula, scrape the mixture into a bowl, cover, and refrigerate until ready to use. (The aïoli may be prepared 1 day ahead.)
Prepare the vegetables: Place the fennel wedges in a large sauté pan and add enough chicken stock to barely cover. Fit the pan with a buttered round of waxed paper. Bring the liquid to a simmer over medium heat. Cook the fennel for 20 minutes until fork tender. Set the fennel aside in the cooking liquid to keep warm.
Boil the potatoes in a large saucepan of lightly salted water until tender, about 15 minutes. Drain well. Wrap the potatoes in a clean kitchen towel, return to the pot, and cover to keep warm.
Cut the artichokes half lengthwise and rub them with the lemon. Using a small paring knife, scrape away the thistley chokes. In a nonreactive pan, heat the oil over medium heat, add the artichokes, cover and, shaking the pan occasionally, sauté until tender, about 10 minutes. Season with salt and pepper. Cover to keep warm and set aside.
Prepare the bourride: In a soup kettle, add the fish stock and bring to a simmer over medium heat. Rinse the fillets in cold water, drain, and pat dry. Add to the stock and simmer for 2 to 3 minutes until the fish is barely opaque. Place half of the aïoli in a medium bowl and gradually whisk in a ladle or two of the fish stock. Stir the aïoli-stock back into the kettle and cook another minute until slightly thickened. (Do not boil.)
Ladle the soup into warm soup plates, sprinkle with parsley, and serve with croutons, vegetables, and the remaining aïoli on the side.
Note: For a summer lunch or starter, serve the aïoli as a dipping sauce for a variety of raw vegetables, such as tomatoes, celery, sweet peppers, wax beans, baby carrots, and scallions. Accompany with hard-boiled eggs and boiled new potatoes.
1997 Christopher Idone