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Simple Recipes for Every Day

Bourride (Fish Stew with Aioli)

Bourride French Fish Stew with aioli and potatoes in bowls
  • Serves:  6
  • Prep Time:  25 min
  • Cook Time:  40 min

Ingredients

Aioli

  • 2 garlic cloves, finely chopped
  • 2 large egg yolks, at room temperature
  • 2 teaspoons fresh lemon juice (from 1 lemon)
  • 2 teaspoons Dijon mustard
  • 1½ cups extra-virgin olive oil
  • Kosher salt, to taste

Stew

  • ¼ cup extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 small fennel bulb, diced
  • 2 celery stalks, diced
  • 2 small leeks (white parts only), chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1½ cups dry white wine
  • 4 cups fish or seafood stock
  • 2 cups water
  • ½ pound fingerling potatoes, halved lengthwise
  • 2 pounds boneless, skinless halibut or other thick, white fish fillets, cut into 1-inch chunks
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tablespoons chopped flat-leaf parsley (optional)
  • 2 tablespoons dry sherry (optional)
  • 6 toasted slices of rustic bread

Method

  1. Make the aioli. In a medium bowl, whisk together the garlic, egg yolks, lemon juice, and mustard until smooth. Whisking constantly, add in the oil in a slow, steady stream, until emulsified. Season with salt.

  2. Make the stew. Heat the oil in a large, heavy pot, over medium heat. Once the oil is glistening, add the onion, fennel, celery, leeks, garlic, and bay leaf. Cook, stirring often, until tender but not browned, about 10-15 minutes. Stir in the wine and simmer until reduced by half, about 15 minutes.

  3. Stir in the stock and water and bring to a boil over high heat. Add the potatoes, reduce the heat to medium and cook, simmering, until tender, about 10 minutes. Strain and reserve the broth and set aside the vegetables. Return the broth to the pot and add the fish. Simmer until firm, 2 to 3 minutes. Divide the fish among the serving bowls.

  4. In a small bowl, whisk together ½ cup of the aioli with ¼ cup of hot broth to temper it. Whisk the tempered aioli into the pot of broth. Return the reserve vegetables to the broth and rewarm over low heat. Season with salt and pepper. Ladle over the fish.

  5. Garnish with parsley and a splash of sherry, if using. Serve hot with toast and the remaining aioli.