Bourride with Aioli
Bourride is a second cousin to bouillabaisse, a soup-stew enriched by two important staples of Province, very fresh garlic and local olive oil. Chef Ferlesch’s version is based on bourrides he has tasted at homes and restaurants around Marseilles.
Ingredients
- Saffron Aioli
- Saffron Threads - 2 pinches
- Water - 1/4 cup
- Cold mayonnaise - 2 cups (preferably homemade)
- Garlic Clove - 1, minced
- Lemon - 1/2 lemon, seeded
- Splash of Pernod
- Kosher salt and freshly ground black pepper to taste
- Cayenne pepper to taste
- Bourride
- Extra-Virgin Olive Oil - 1 cup
- Onion - 1/2 cup, diced
- Leek - 1/2 cup, julienne (white part only)
- Fennel - 1/2 cup, diced
- Celery - 1/2 cup, diced
- Carrot - 1/2 cup, diced
- Cloves Garlic - 3
- Dry white wine - 2 cups
- Tomato - 1 cup, diced
- Dash of Pernod
- Saffron Threads - 1 teaspoon
- Bouquet garni - bay leaf, thyme sprig, and Italian parsley tied into a small cheesecloth bag
- Fish stock - 2 quarts
- Kosher salt and freshly ground black pepper to taste
- Zest of 1 orange
- Boneless fish fillets and shellfish - 2 pounds, such as red snapper, grouper, eel, cod, monkfish, scallops, shrimp, and mussels (at least 3 varieties)
Instructions
To make the aioli: Make saffron essence by putting the saffron and 1/4 cup of water in a small saucepan and bring to a simmer. Cook down until only 1 teaspoon of liquid remains. Remove the saffron threads. In a non-aluminum bowl, whisk the mayonnaise and garlic together, then squeeze the lemon juice into the mixture. Whisk together, then whisk in the Pernod and saffron essence. Season with salt, pepper, and cayenne to taste. Cover with plastic wrap and chill.
To make the bourride: Put 1/2 cup of the olive oil into a deep heavy casserole over medium heat. Saute the onions, leeks, fennel, celery, carrots, and garlic for about 10 minutes, until slightly softened. Do not let the vegetables begin to color.
Add the wine, tomatoes, Pernod, saffron, and bouquet garni and cook for 10 more minutes. Add the stock, increase the heat to medium-high, and bring to a boil. Reduce heat to medium, cover, and let cook for about 15 minutes.
Remove the bouquet garni and put the liquid in a blender or processor. Blend until smooth (blend in batches if necessary). Add the remaining olive oil; adjust seasoning to taste with salt and pepper. Bring the mixture back to a boil. Add the zest and fish. Reduce heat to medium and cook with the cover off until the fish is cooked through, about 5 minutes.
To serve: Remove the cooked fish and shellfish from the liquid with a slotted spoon and place in soup plates; keep warm. Put the fish broth into a bowl and whisk in 1/2 cup aioli until smooth. Pour the sauce over the fish in the bowls. Serve with remaining aioli on the side.
