Bourride (Fish Stew with Aïoli)
Homemade aïoli thickens the broth in this satisfying Marsellais stew made with halibut, shrimp, and white wine.
Yield: serves 6-8
For the Aïoli
- 2 tsp. fresh lemon juice
- 1 clove garlic, minced
- 1 egg yolk, at room temperature
- Kosher salt, to taste
- 1 cup olive oil
For the Soup
- 1⁄4 cup olive oil
- 1 tsp. fennel seeds
- 1⁄4 tsp. cayenne
- 2 cloves garlic, crushed
- 2 leeks, white parts only, roughly chopped
- 2 onions, roughly chopped
- 2 plum tomatoes, quartered
- 1 bay leaf
- 1 1⁄2 cups dry white wine
- 4 cups seafood stock
- 2 lb. skinless firm white fish, such as halibut or monk fish, pin bones removed
- 10 oz. medium shrimp, peeled and deveined, tails removed
- 1⁄2 tsp. saffron threads
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. minced parsley
- Toasted baguette, for serving
- Make the aïoli: Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl; set aside.
- Make the soup: Heat oil in a 6-qt. saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
- Whisk 1⁄2 cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes; ladle over fish. Garnish with parsley; serve with toasted baguette.