Saturday, April 24, 2010

La Bourride




1 comment:

Chef Tim Ross said...

LA BOURRIDE
(Proven├žal Fish Stew)
For the aioli:
2 cloves garlic, chopped
1/2 tsp. Kosher salt
1/4 tsp. cayenne
1 egg yolk
1 tbsp. lemon juice
1 tsp. Dijon mustard
1/2 cup olive oil
For the stew:
1/4 tsp. saffron threads
1 tbsp. hot water
1 cup clam juice or fish broth
1/2 cup onions or leeks, chopped finely
4 Roma tomatoes, peeled, seeded and diced or 4 peeled canned tomatoes, chopped
6 cloves garlic, chopped
One 4" strip of orange zest
1/2 tsp. sel de fleur de Camargue or other sea salt
1 cup Noilly Prat vermouth or dry white wine
1 cup water
Bouquet garni:
1/2 tsp. fennel seeds
1 bay leaf
1 sprig thyme
6 monkfish fillets or other firm white-fleshed fish (about 6 oz. each)
1 additional egg yolk

Make 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.