Bourride is one of the great dishes of Provence. There are various ways of preparing it but the essential characteristic is that aïoli or garlic flavoured mayonnaise is added to the stock in which the fish has cooked to make a smooth pale yellow sauce – and there must be plenty of it as it is the main point of the dish. Commonly monkfish is used but other varieties of fleshy white fish are fine.
Ingredients for 3 people
monkfish (head attached) or any white fish
6 slice of baguette
2 tablespoons cream
For the fish stock
250 g of fish heads or carcasses
1/2 onion, sliced
half a small leek, sliced
half a bulb of fennel, if available
100 ml white wine
500 ml water
a bouquet garni
For the aïoli
1 egg yolks
125 ml olive oil
2 cloves of garlic, crushed and finely chopped
2 egg yolks
To prepare the stock, sweat the onion, leek and any fennel in a little olive oil until quite soft. Meanwhile, remove the fillets from the fish and reserve. Chop up the bones and head into several pieces. Add all this to the pot and cook a little longer, stirring a few times.
Next, pour in the wine, allow it to reduce somewhat and then add the water and the bouquet garni. Simmer for 30 minutes and strain.
As the stock is cooking, prepare the aïoli:
Put the yolks and garlic in a bowl and add the oil as for a Mayonnaise. Season and add a little lemon juice to taste. Add the extra yolks (These will help thicken the sauce). Reserve
Peel and slice the potatoes and cook in boiling water. Remove and keep warm.
Lightly fry the slices of baguette in olive oil and reserve.
Bring the stock to a simmer. Cut the fillets in half and poach them for about ten minutes in the stock. Remove them and keep warm. Reduce the stock as quickly as possible until about a third of the original volume remains. The volume of reduced stock and that of the aïoli should be roughly equal. Add a the cream and continue cooking for a moment longer. Pour this slowly into the bowl containing the aioli, stirring continuously and them return the mixture to the pan. Set it over a very low heat, still stirring, so that the mixture gradually thickens. It must not boil or the eggs will cook and spoil the sauce. It should turn out about the consistency of thick cream.
Arrange the fish, potatoes and croutons on a plate and pour over a generous amount of sauce.This entry was posted in Fish-FRANCE