Bourride: Provençal Fish Stew with Garlic Aioli and Croutons

Bourride: Provençal Fish Stew with Garlic Aioli and Croutons

Bourride is a traditional fish stew hailing from the Provence region in southeastern France. Celebrated for its rich and creamy texture, this dish combines fresh cod with tender potatoes, green onions, and tomatoes simmered in a flavorful seafood broth. The unique addition of a garlicky aioli, whisked into the stew before serving, imparts a luxurious creaminess that sets it apart from other fish soups. Accompanied by crispy homemade croutons, this comforting stew offers a delightful blend of textures and Mediterranean flavors that are sure to warm your soul.

Ingredients:

  • For the Croutons:

    • 2 small baguettes, sliced into ¼-inch thick rounds
    • Olive oil, for brushing

  • For the Aioli:

    • 4 tablespoons mayonnaise (2 ounces)
    • 1 teaspoon finely grated garlic (from 4 cloves)
    • 1 teaspoon lemon zest (from 2 lemons)
    • 1 teaspoon lemon juice (from 2 lemons)
    • ½ cup olive oil
    • Kosher salt and ground black pepper, to taste

  • For the Stew:

    • 6 tablespoons olive oil
    • 2 bunches scallions, thinly sliced
    • 2 potatoes, peeled and cut into ¼-inch pieces
    • 2 plum tomatoes, cored and cut into ¼-inch pieces
    • 2 cans diced tomatoes with Italian seasonings
    • 2 teaspoons finely chopped garlic (from 4 cloves)
    • 4 large cod fillets, cut into 4 pieces each
    • Kosher salt and ground black pepper, to taste
    • 6 cups seafood broth
    • 4 egg yolks
    • 4 teaspoons lemon juice (from 2 lemons)

  • For Garnish:

    • ½ ounce fresh parsley leaves, finely chopped
    • Remaining lemon wedges (from 2 lemons)
    • Olive oil, for drizzling (optional)

Directions:

  1. Prepare the Croutons:

    • Preheat your oven to 350°F (175°C) and position a rack in the center.
    • Arrange the baguette slices on a wire rack set over a rimmed baking sheet.
    • Lightly brush both sides of each slice with olive oil.
    • Bake for 10–15 minutes, or until the croutons are golden brown and crisp. Watch closely to prevent burning.
    • Remove from the oven and set aside to cool.

  2. Prep the Ingredients:

    • Thinly slice the scallions.
    • Peel and dice the potatoes into ¼-inch pieces.
    • Core and dice the plum tomatoes into ¼-inch pieces.
    • Finely chop 2 teaspoons of garlic.
    • Pat the cod fillets dry with paper towels and cut each into 4 pieces. Season all over with salt and pepper.

  3. Make the Aioli:

    • In a small bowl, combine the mayonnaise, 1 teaspoon finely grated garlic, 1 teaspoon lemon zest, and 1 teaspoon lemon juice.
    • Slowly whisk in the ½ cup olive oil until the mixture is smooth and emulsified.
    • Season with salt and pepper to taste. Set aside.

  4. Cook the Scallions:

    • In a large skillet, heat 6 tablespoons of olive oil over medium heat.
    • Add the sliced scallions and a pinch of salt.
    • Reduce the heat to medium-low and cook, stirring occasionally, until the scallions are very tender, about 6–10 minutes.

  5. Build the Stew:

    • Stir in the finely chopped garlic and cook until fragrant, about 1 minute.
    • Add the diced potatoes and 6 cups of seafood broth to the skillet.
    • Bring the mixture to a boil, then reduce the heat to medium, cover, and simmer until the potatoes are tender, about 7–9 minutes.

  6. Add Cod and Tomatoes:

    • Gently add the seasoned cod pieces, diced plum tomatoes, and canned diced tomatoes with their juices to the skillet.
    • Cover and simmer until the cod is just cooked through and flakes easily with a fork, about 2–3 minutes.
    • Using a slotted spoon, carefully transfer the cod to a plate and set aside.

  7. Thicken the Sauce:

    • In a medium bowl, whisk together 4 tablespoons of the prepared aioli and the 4 egg yolks.
    • Slowly whisk in 1 cup of the hot broth from the skillet to temper the eggs.
    • Pour the egg mixture back into the skillet, stirring constantly over medium-low heat until the sauce thickens slightly, about 4–6 minutes. Do not let the sauce boil.
    • Remove from heat and stir in the 4 teaspoons of lemon juice.
    • Season the sauce with additional salt and pepper to taste.

  8. Finish the Stew:

    • Return the cod pieces to the skillet, gently turning them to warm through and coat with the sauce.

  9. Serve:

    • Finely chop the fresh parsley leaves.
    • Cut any remaining lemons into wedges.
    • Ladle the bourride into serving bowls.
    • Garnish with chopped parsley and a drizzle of olive oil if desired.
    • Serve with the crispy croutons, reserved aioli, and lemon wedges on the side.

Serving Suggestions and Tips:

  • Serving Size: This recipe serves 8 people.
  • Crouton Tip: For added flavor, rub a clove of garlic over the warm croutons before serving.
  • Fish Alternatives: You can substitute cod with other firm white fish like halibut or sea bass.
  • Broth Substitute: If seafood broth is unavailable, use fish stock or a light vegetable broth.
  • Aioli Shortcut: Store-bought garlic aioli can be used to save time.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the sauce from separating.
  • Herb Variations: Fresh thyme or basil can be added for additional flavor.

Enjoy bringing a taste of Provence to your table with this exquisite and comforting dish!

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