Bourride (Mediterranean fish soup/stew)
Bourride is a classic Mediterranean fish soup/stew in the style of bouillabaisse, but without the saffron and the dozen varieties of fish that are normally required but unobtainable in New Zealand. Just use any available firm white fish, such as groper or monkfish. A long list of ingredients can be offputting, but once they're assembled, this soup is easy to make. I usually cook my vegetables a couple of days ahead, so all that's required is to reheat them with the fish and then thicken the soup.
|4 slices||Crusty baguettes, thick|
|4 Tbsp||Olive oil|
|1||Leek, whit only, sliced thinly|
|1||Onion, sliced thinly|
|1||Carrot, sliced thinly|
|2||Garlic cloves, sliced|
|1 Tbsp||Fresh parsley, coarsley chopped|
|2 Tbsp||Fresh thyme|
|2 Tbsp||Fresh fennel|
|500 g||White fish|
- Heat the oven to 180C, and brush the baguette slices using 2 tablespoons of the olive oil.
- Bake the bread until golden brown and crusty - about 7 minutes. Place a piece of baked baguette in the bottom of 4 individual bowls.
- In a deep pot heat the remaining olive oil and add the thinly sliced leek (white only), onion, carrot, garlic, herbs (coarsely chopped), 2-3 strips of orange peel and bay leaf. Sauté until the vegetables become soft, shiny and aromatic.
- Arrange the pieces of fish cut into 3cm cubes over the vegetables. Pour the water and vermouth over the top and bring to a lazy simmer. Cook for 10 minutes. Using a slotted spoon, divide the fish among the 4 bowls. Remove the pot from the heat.
- Whisk the egg yolks with the cream and mayonnaise (or aioli) and pour it into the still-hot liquid. Return the pot to a low heat and whisk until the mixture is thick. Do not boil or you will scramble the eggs.
- Season with salt and pepper to taste and pour generous ladles of vegetables and broth over the fish. Serve immediately.