Bourride

Bourride

By
From
Encyclopedia of Food and Cookery
Serves
6

A creamy Provençal fish stew with aïoli. Some recipes include a chopped tomato,and a little dried orange peel and saffron in addition to the ingredients given below.

Ingredients

Quantity Ingredient
500g mixed small white fish
1.25 litre fish stock
1 bay leaf
1 onion, chopped
salt
6 black peppercorns
250ml cream
slice french bread, crisped in oven
250ml Aïoli
1 sprig fresh thyme
or pinch dried thyme

Method

  1. Place fish in saucepan with stock, bay leaf, thyme, onion, salt and peppercorns. Simmer gently for 15–25 minutes or until fish is cooked. Remove fish and keep hot. Add cream to pan and simmer a few moments. Arrange bread in a heated soup tureen and add fish. Strain cooking liquid into aïoli, stir to blend and pour over bread and fish. Serve immediately.
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