Description
Bourride Provençale is a classic French seafood stew from the Mediterranean, featuring white fish in a creamy aioli-infused broth with aromatic herbs. A comforting, flavorful dish perfect for seafood lovers.
Ingredients
Scale
- 1 1/2 lbs white fish fillets (monkfish, cod, or sea bass), cut into chunks
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 leeks, thinly sliced
- 3 cloves garlic, minced
- 1 small fennel bulb, chopped
- 2 carrots, diced
- 1/2 cup dry white wine
- 4 cups fish stock
- 1 bay leaf
- 1 tsp thyme
- 1/4 tsp saffron threads
- Salt and pepper to taste
- 2 egg yolks
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 cup olive oil (for aioli)
- Crusty bread, for serving
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Vegetables: Finely chop the onion, leeks, garlic, fennel, and carrots.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion, leeks, fennel, garlic, and carrots. Cook for 5-7 minutes until softened.
- Deglaze with Wine: Pour in the white wine, letting it simmer for 2 minutes to cook off the alcohol.
- Add Stock and Herbs: Add the fish stock, bay leaf, thyme, saffron, salt, and pepper. Bring to a gentle simmer and cook for 15-20 minutes.
- Cook the Fish: Add fish chunks to the pot and simmer for 8-10 minutes until the fish is opaque and flakes easily.
- Prepare the Aioli: In a bowl, whisk egg yolks, lemon juice, Dijon mustard, and a pinch of salt. Slowly drizzle in olive oil while whisking until thick and creamy.
- Enrich the Broth: Remove the stew from heat. Gradually whisk in a few spoonfuls of hot broth to temper the aioli. Stir the tempered aioli back into the stew.
- Serve: Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.
Notes
- Shellfish Addition: Add shrimp, mussels, or clams.
- Creamier Texture: Stir in a splash of heavy cream.
- Extra Vegetables: Include potatoes or tomatoes.
- Spicy Kick: Add a pinch of red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course,seafood
- Method: Simmering, stewing
- Cuisine: French, Mediterranean
Keywords: Bourride, Provençal seafood stew, Mediterranean fish stew, creamy aioli broth, French seafood recipe