LA BOURRIDE(Provençal Fish Stew)For the aioli:2 cloves garlic, chopped1/2 tsp. Kosher salt1/4 tsp. cayenne1 egg yolk1 tbsp. lemon juice1 tsp. Dijon mustard1/2 cup olive oilFor the stew:1/4 tsp. saffron threads1 tbsp. hot water1 cup clam juice or fish broth1/2 cup onions or leeks, chopped finely4 Roma tomatoes, peeled, seeded and diced or 4 peeled canned tomatoes, chopped6 cloves garlic, choppedOne 4" strip of orange zest1/2 tsp. sel de fleur de Camargue or other sea salt1 cup Noilly Prat vermouth or dry white wine1 cup waterBouquet garni:1/2 tsp. fennel seeds1 bay leaf1 sprig thyme6 monkfish fillets or other firm white-fleshed fish (about 6 oz. each)1 additional egg yolkMake the aioli: With the side of a wide knife mash the garlic and salt together to form a paste. Alternatively force through a garlic press. In a large mixing bowl whisk together the garlic paste, the yolk, lemon juice, cayenne and mustard. Beginning slowly at first, whisk in the olive oil a little at a time until thick and emulsified. Chill. In a small bowl or ramekin crumble the saffron, add the hot water and let steep for about 15 minutes. In a large pot or saucepan with a lid, bring the saffron and its liquid, the broth, onions, tomatoes, garlic, zest, salt, bouquet garni, water and wine to a boil. Reduce heat, cover and simmer for about 30 minutes. Remove the bouquet garni and the zest. Correct seasoning with sea salt and pepper. Arrange the fish fillets in the soup in a single layer and simmer gently for 9-12 minutes, covered. Remove the fish and set aside to keep warm. Stir the yolk into the aioli. Then whisk the yolk mixture into the hot soup until it is thickened. Serve fish with sauce over garnish with steamed potatoes.
Post a Comment