Bourride

Storing and Planning Ahead

Best eaten at once. Keep leftovers for 1 day in the fridge and reheat very gently.

How to Make Bourride

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the 2 tbsp oil in a wide pan and cook the leek and fennel for 8 minutes until soft. Add the stock and orange zest and simmer for 10 minutes.

   Mark done Start 8 min timer

2. Lower in the fish, starting with the thickest pieces, and poach gently for 8 minutes until just opaque. Lift the fish onto a warm dish.

   Mark done Start 8 min timer

3. Crush the garlic with the salt to a paste, then whisk in the egg yolks and lemon juice. Add the 100 ml oil a drop at a time, whisking, to make a thick aioli.

   Mark done

4. Take the pan off the heat and wait for the broth to stop bubbling. Whisk a ladle of the hot broth into the aioli, then stir the mixture into the pan.

   Mark done

5. Warm over very low heat for 2 minutes, stirring, without letting it simmer.

   Mark done Start 2 min timer

6. Put the toast in bowls, lay the fish on top and ladle over the broth.

   Mark done

Tips for Success

• Never let the stew simmer once the aioli is in.
• Add the oil to the aioli slowly, a drop at a time at first.
• Poach the fish gently; it should flake, not fall apart.

Good Alongside

Boiled potatoes · Green salad · Dry white wine

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.