Bourride With Aioli

May 29, 2015 1 151 Views

Ingredients

  • 1/8 cupof saffron threads
  • 1/4 cupof water
  • 2 cupsof cold mayonnaise
  • 1/8 cupof minced garlic
  • 1/4 cupof lemon
  • 1/8 cupof pernod
  • 1/10 cupof kosher salt
  • 1/10 cupof pepper
  • 1/10 cupof cayenne pepper
  • For Bourride
  • 1 cupof extra virgin olive oil
  • 1/2 cupof diced onion
  • 1/2 cupof julienne leek
  • 1/2 cupof diced fennel
  • 1/2 cupof diced celery
  • 1/2 cupof diced carrot
  • 1/7 cupof garlic
  • 2 cupsof dry white wine
  • 1 cupof diced tomato
  • 1/10 cupof pernod
  • 1/9 cupof saffron threads
  • 1/4 cupof bouquet garni
  • 9 cupsof fish stock
  • 1/10 cupof kosher salt
  • 1/10 cupof pepper
  • 1/7 cupof orange zest
  • 5 cupsof boneless fish fillets

Instructions

  1. For the aioli: take 1/4 cup of water and add the saffron essence into it.

  2. Bring it to a boil and simmer in a pan.

  3. Cook until 1 teaspoon of liquid remains and remove the saffron threads.

  4. Whisk garlic and mayonnaise and squeeze the lemon juice.

  5. Whisk together, then whisk in the Pernod and saffron essence.

  6. Add a little bit of salt, cayenne and pepper.

  7. Let it rest for a while.

  8. For the bourride: take a deep casserole and saute the onions, celery, garlic, carrots, leeks, onions and fennel in 1/2 cup of olive oil for about 10 minutes.

  9. Next, add the tomatoes and wine, bouquet garni, saffron and pernod and cook for 10 minutes.

  10. Add the stock and bring to a boil. Cook for 15 minutes.

  11. Take a blender, remove the bouquet garni and add the liquid.

  12. Blend until smooth.

  13. Add the rest of the olive oil and bring the mixture to a boil.

  14. Next, add the fish and zest.

  15. Reduce the heat and cook for about 5 minutes.

  16. To serve: take soup plates and put the fish and shellfish in them.

  17. Put the fish broth into a bowl and whisk in 1/2 cup aioli until smooth.

  18. Add the sauce to the fish and serve with aioli on the side.


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