Provençal Bourride

This delightful fish stew, inspired by Rick's favorite Provencal flavors, is a delightful amalgamation of fresh fish, aromatic herbs, and rich aioli that imparts a bold garlicky taste. Perfect for a cozy evening, this stew combines the richness of olive oil and saffron with a refreshing hint of orange peel.

Ingredients

🧄 3 cloves garlic, finely chopped
🧅 1 onion, chopped
🥬 1 fennel bulb, chopped
🥕 1 leek, chopped
🍊 Peel of 2 oranges
🌶️ 1/2 finger chili, finely chopped
📍 Generous pinch of saffron
🍅 2 tomatoes, roughly chopped
🌿 Fresh fennel fronds
🌿 2 sprigs of thyme
🌿 2 bay leaves
🧂 1/2 teaspoon salt
🐟 2 fillets monkfish
🐟 2 fillets sea bass
🐟 2 fillets cod
🧴 Olive oil for cooking
🥄 1 cup fish stock
🥄 Aioli, to taste

Instructions

1- Prepare the Broth:

• Heat olive oil in a large pot over medium heat. Add garlic and onion. Stir until fragrant.
• Incorporate fennel, leek, and orange peel. Cook until vegetables start to soften.
• Stir in the chopped chili and a generous pinch of saffron. Allow it to bloom in the heat.
• Add tomatoes and herbs (fennel fronds, thyme, bay leaves). Stir everything together.

2- Simmer the Broth:

• Add the salt and pour in the fish stock. Bring to a gentle boil and then reduce to a simmer.
• Let the broth cook for roughly 30 minutes, allowing all the flavors to meld together.

3- Prepare the Fish:

• While the broth simmers, prepare the fish. Slice monkfish, sea bass, and cod into bite-sized pieces.
• Lightly salt the cod fillets for about two hours before use and rinse before adding to the pot.

4- Cook the Fish:

• Once the broth is ready, gently add the fish pieces into the pot. Cook over a low heat for about 4-5 minutes until the fish is cooked through. Add the sea bass towards the end due to its delicate nature.

5- Finish and Serve:

• Carefully remove the fish from the broth to prevent breaking apart. Serve the stew with a generous dollop of aioli for added flavor.

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: Serves 4
Equipment: Large pot, knife, cutting board

Cooking Tips:

• Ensure saffron is fresh for the fullest flavor.
• Fresh and high-quality fish will enhance the stew's taste.

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Rick's Provencal Fish Stew with Aioli