Friday Fish Recipe - Bourride (Fish Stew) From Provence, France with Rick Stein
Friday Fish Recipe - Bourride (Fish Stew) From Prevence, France with Rick Stein
Rick Stein shows us how to cook French recipe 'Bourride' (fish stew) at the Good Food and Wine Show 2012. Bourride is a kind bouillabaisse from the French Mediterranean. Fish such as gurnard, grey mullet, and huss are ideal for this dish, as they hold together well during cooking. Feel free to use any other fish that's available; and you could even use some chunks of lobster.
Recipe - may vary from the video
For the garlic mayonnaise2 egg yolks
1 tbsp Dijon mustard
1 tbsp lemon juice
50 ml vegetable oil
50 ml olive oil
3 cloves garlic, crushed
For the stew1 tbsp vegetable oil
2 shallots, chopped
1/4 red peppers
1 tbsp chopped celery
1 tsp strands saffron
1 bird's eye chilli, chopped
1/2 orange, grated zest only
500 ml chicken stock
1 x 150 g halibut fillets, cut into chunks
1 x 150 g red mullet fillets, cut into chunks
100 g white scallops
50 g cooked prawns, or shrimps
4 triangles fried bread, to serve
Method1. For the garlic mayonnaise: in a bowl combine the egg yolks, mustard and lemon juice. Gradually whisk in the oils until combined and thickened. Be careful not to add the oils too quickly or the mixture will curdle, but it is not disastrous if the mixture splits as it will be blended later. Stir in the garlic and season with salt and pepper.
2. For the stew: heat the oil in a large saucepan over a low heat. Gently fry the shallots, pepper and celery until softened.
3. Add the saffron, chilli and orange zest, followed by the stock. Bring to the boil and simmer briefly.
4. Add the fish in the order that it takes to cook, gently simmering until it just changes colour between each addition. Begin with the halibut, followed by the red mullet and finally the scallop and shrimp. The shrimp will just need warming through.
5. Take the pan off heat and drain all the liquid into a blender, reserving the fish in the pan.
6. Blend the liquid adding the mayonnaise a spoonful at a time, tasting as you go. Stop when the mixture begins to thicken - you may not need all of the mayonnaise.
7. Pour the mixture back onto the fish and warm through before serving, garnished with the fried bread.
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