Description
Mediterranean magic shines through this classic Bourride Provençale, blending tender fish with silky aioli-enriched broth. Delicate herbs and coastal French ingredients create a soul-warming dish you’ll savor down to the last fragrant spoonful.
Ingredients
Scale
Fish and Seafood:
- 1 pound (454 grams) white fish fillets (cod, haddock, or sea bass)
Vegetables and Aromatics:
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 2 large tomatoes (peeled and chopped)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Liquids and Seasonings:
- 4 cups (946 milliliters) fish stock or water
- 1/2 cup (118 milliliters) dry white wine
- 2 tablespoons olive oil
- 1 teaspoon saffron threads
- Salt and pepper to taste
- 1 tablespoon fresh parsley (chopped, for garnish)
Mayonnaise Sauce:
- 1/2 cup mayonnaise
- 1 clove garlic (minced)
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Serving Option:
- 46 slices of French baguette (optional)
Instructions
- Meticulously clean and prepare the fish, transforming whole fish into delicate chunks that will beautifully absorb the Mediterranean broth’s essence.
- Warm olive oil in a spacious cooking vessel, then gently coax onions and garlic into a translucent, aromatic state, releasing their delicate flavors over medium heat.
- Introduce chopped tomatoes, rich fish stock, crisp white wine, exotic saffron threads, and fragrant herbs like thyme, rosemary, and bay leaf into the pot, creating a harmonious liquid foundation.
- Allow the broth to reach a vigorous boil, then reduce to a gentle simmer, permitting the ingredients to meld and develop a complex, layered flavor profile for approximately 12-15 minutes.
- Carefully nestle fish chunks into the simmering liquid, ensuring each piece is tenderly poached until becoming opaque and effortlessly flaking—a process requiring approximately 6-8 minutes of attentive cooking.
- Simultaneously craft the vibrant aioli by whisking mayonnaise with minced garlic, bright lemon juice, fruity olive oil, and seasoning, creating a luxurious accompaniment.
- Extract the bay leaf, ensuring a clean, herb-infused broth that showcases the delicate seafood. Transfer the stew into elegant serving bowls, garnishing with verdant parsley and a generous dollop of aioli.
- Present alongside crusty French baguette slices, inviting diners to soak up the rich, aromatic broth and experience the true essence of Provençal cuisine.
Notes
- Select firm white fish like cod, halibut, or sea bass for the best texture and flavor absorption.
- Avoid overcooking fish by checking doneness when it turns opaque and easily flakes with a gentle touch.
- Enhance the aioli’s depth by roasting garlic beforehand, which creates a sweeter, mellower flavor profile.
- Substitute dairy-free mayo for traditional mayonnaise to make the recipe suitable for lactose-intolerant or vegan diners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg