Bourride with a Twist

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 1 teaspoon (2g) saffron threads 1 teaspoon (2g) saffron threads
• 1 bay leaf 1 bay leaf
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 4 cups (960ml) fish or vegetable broth 4 cups (960ml) fish or vegetable broth
• 1 pound (450g) white fish fillets (cod, halibut, or similar), cut into chunks 1 pound (450g) white fish fillets (cod, halibut, or similar), cut into chunks
• Salt and pepper to taste Salt and pepper to taste
• For the aioli: For the aioli:
• 2 egg yolks 2 egg yolks
• 1 garlic clove, minced 1 garlic clove, minced
• 1 teaspoon (5ml) lemon juice 1 teaspoon (5ml) lemon juice
• 1/2 teaspoon (2.5ml) lemon zest 1/2 teaspoon (2.5ml) lemon zest
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 26g, 4g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and fennel, and sauté until softened, about 5 minutes.
2. 2.
   Add the saffron threads and bay leaf to the pot, and stir for a minute to release their flavors.
3. 3.
   Pour in the white wine and let it simmer for a couple of minutes to reduce slightly.
4. 4.
   Add the fish or vegetable broth to the pot and bring to a gentle simmer.
5. 5.
   Carefully add the fish chunks to the simmering broth and cook for about 5-7 minutes, or until the fish is cooked through and flakes easily.
6. 6.
   While the fish is cooking, prepare the aioli. In a small bowl, whisk together the egg yolks, minced garlic, lemon juice, and lemon zest. Slowly drizzle in the olive oil while whisking continuously until the aioli is thick and creamy.
7. 7.
   Once the fish is cooked, season the stew with salt and pepper to taste.
8. 8.
   To serve, ladle the stew into bowls and top each serving with a dollop of the aioli. Garnish with fresh parsley.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, steep the threads in a tablespoon of warm water for a few minutes before adding them to the stew.
• Fennel — Make sure to thinly slice the fennel bulb to ensure it cooks evenly and imparts its delicate flavor to the stew.

Tips & Tricks

• For a heartier version, add some seafood such as shrimp or mussels to the stew.
• Serve the Bourride with crusty bread to soak up the flavorful broth.
• If you prefer a thicker stew, you can add a tablespoon of flour to the sautéed onions and fennel before adding the liquid.

Serving advice

Serve the Bourride hot in individual bowls, garnished with fresh parsley. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a little extra virgin olive oil over the stew just before serving. The vibrant colors of the fish and fennel will make the dish visually appealing.