Provençal bourride (fish stew with aïoli)
- January 2017
- Serves 6
- Hands-on time 45 min, simmering time 1 hour 20 min
Not your ordinary fish stew – this French-style dish is made with aïoli giving it a rich, creamy and garlicky flavour that demands to be mopped up with crusty bread. We recommend smearing the extra aïoli over the bread.
- 27g (3.9g saturated)
- 41.3g (3.5g sugars)
Monkfish don’t often come with bones, so get a mix of fish. Ask your fishmonger to fillet them for you and give you the bones (and a few extras). You can use good fish stock and start from step 2, but it’s better with homemade stock. Around half a monkfish tail fillet equals one white fish fillet.
You could also use prawns or mussels to replace some of the fish
Make the fish stock up to 24 hours ahead and keep in the fridge. The aïoli can be made up to 4 days ahead – keep it chilled.
Traditionally, this is paired with a cool, pale, dry Provençale rosé – not very wintry, but it really works!
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