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–+ servings

Bourride

Print Recipe
Servings 6 servings

Ingredients
  

  • Marinating the Fish
  • 1 pound codfish cut in four pieces
  • 1/2 pound bay scallops
  • 1/2 pound squid
  • 1 pound Manila clams scrubbed
  • 1 pound mussels scrubbed
  • 1/2 pound shrimp
  • 60 ml olive oil
  • 2 cloves garlic chopped
  • big pinch saffron
  • small handful basil
  • 1 orange zested/juiced
  • 60 ml pastis
  • The Broth
  • 1/2 fennel bulb julienned
  • 1/2 onion sliced
  • 2 thin carrots julienned
  • 1/2 pepper julienned
  • 4 cloves garlic chopped
  • 2 tsp saffron
  • 4 San Marzano tomatoes chopped
  • 480 ml white wine
  • 950 ml fish broth
  • 120 ml Pastis
  • Rouille Use this sauce on EVERYTHING
  • 2 egg yolks
  • 2 tsp sea salt
  • Large pinch saffron
  • 2 tsp sweet paprika
  • 2 garlic cloves
  • 1 tbsp Sriracha hot sauce
  • 2 tsp red vinegar
  • 120 ml olive oil
  • Lastly
  • 8 new potatoes boiled/peeled
  • 12 slices baguette toasted

Instructions
 

  • Marinating the Fish
    Place all seafood into a non-reactive bowl and toss with olive oil, garlic, saffron, basil, orange zest, and Pastis. Chop any fennel fronds and toss with seafood. Marinate fish overnight.
  • The Broth
    Sauté fennel, onion, carrots, and pepper in olive oil till soft with no color, about 5 minutes. Add garlic and saffron and cook until fragrant, about one minute. Add tomatoes, white wine, fish broth, and Pastis, bring to a boil then simmer for thirty minutes. Chill broth overnight to marry the flavors.
  • Rouille
    To make the Rouille, put the egg yolks, sea salt, saffron, garlic cloves, hot sauce, and vinegar into your food processor and puree till smooth. Slowly add oil until very thick. Adjust seasonings to your taste and chill overnight.
  • Time to Eat
    Bring the broth to a boil, add seafood and cook till done, about ten minutes. Nicely arrange seafood in a serving tureen. Whisk together about 120 ml of Rouille. Ladle in 240 ml of hot fish soup and whisk till smooth and creamy. Whisk the egg mixture into the pot then pour over fish in tureen. Serve with boiled potatoes, toasted French bread, and Rouille.