Bourride (Provençal Fish Stew with Garlic Aioli)
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Ingredients
- 300 g monkfish tail, cut into chunks
- 300 g hake fillets
- 600 ml fish stock
- 150 ml dry white wine
- 1 leek
- 1 fennel bulb, finely sliced
- 2 garlic cloves
- 1 saffron strands
- 150 g ready-made aioli
- 1 crusty baguette, to serve
Nutrition (per serving)
- Calories
- 605 kcal
- Protein
- 32.2 g
- Carbohydrate
- 37.4 g
- of which sugars
- 5.8 g
- Fat
- 32 g
- of which saturates
- 3.1 g
- Fibre
- 4.6 g
- Salt
- 2.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a splash of olive oil in a large pot and cook the leek, fennel and garlic for 6-7 minutes until soft.
- 2
Pour in the white wine and simmer for 2 minutes, then add the fish stock and saffron strands and bring to a gentle simmer.
- 3
Lower in the monkfish and hake, cover and poach for 8-10 minutes until the fish flakes easily and is cooked through.
- 4
Lift the fish out carefully onto a warm plate and keep the broth simmering.
- 5
Whisk 4 tablespoons of the hot broth into the aioli to loosen it, then whisk this back into the pot off the heat until the broth thickens slightly and turns pale gold.
- 6
Return the fish to the pot, season and serve in deep bowls with crusty baguette alongside for mopping up the broth.
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