Scallop Bourride Food

SCALLOP BOURRIDE

Scallop Bourride image

Bourride is a Provençal fish stew enriched and thickened with aioli, a garlic mayonnaise. It is often made with the same types of "trash fish" that go into a classic bouillabaisse. But here I use sea scallops. Their creamy sweetness makes this dish a particular indulgence. You will not need more than a green salad and a light fruit dessert to make this a satisfying dinner. A steely, minerally chardonnay can balance and tame the richness of this dish, while an oakier example will enhance its lushness. If you prefer not to make the mayonnaise, you can substitute a commercial brand, seasoned with crushed garlic.

Provided by Florence Fabricant

Categories dinner, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cups fish stock
Large pinch saffron threads
12 thin slices baguette
1 1/2 cups extra virgin olive oil
6 large cloves garlic
1 large egg
Juice of 1 lemon
Salt
Cayenne or espelette pepper
1 medium fennel bulb
1 cup finely chopped leek
1 red bell pepper, seeded, cored and finely chopped
1 1/2 cups dry white wine, preferably chardonnay
2 tablespoons Pernod
28 ounces sea scallops, side tendon trimmed

Steps:

Heat stock in saucepan, add saffron and set aside. Lightly toast baguette slices and brush with 1 tablespoon oil.
Turn on food processor, drop 4 cloves garlic in feed tube and let mince. Scrape down. Add egg and process briefly. With machine running, slowly pour in 1 cup olive oil. Mixture will thicken to a mayonnaise. Add 2 tablespoons lemon juice, process briefly and season with salt and cayenne or espalette. Refrigerate.
Reserve 1 tablespoon fennel fronds and mince. Trim and finely chop bulb. Heat remaining oil in a 3- to 4-quart casserole. Add chopped fennel bulb, leek, bell pepper and remaining garlic. Sauté on low heat until soft. Add wine and Pernod. Simmer briefly. Strain fish stock and add. Season with salt and cayenne. Set aside until 10 minutes before serving.
Bring broth to a simmer. Add scallops and cook until done, about 4 minutes. On low heat, gradually whisk in reserved mayonnaise. Heat to a gentle simmer but do not boil. Place 2 baguette toast slices in each of 4 soup plates, spoon in bourride and top with another slice of toast and minced fennel fronds. Serve.

Nutrition Facts : @context http, Calories 1074, UnsaturatedFat 70 grams, Carbohydrate 29 grams, Fat 85 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1511 milligrams, Sugar 6 grams, TransFat 0 grams

BOURRIDE

Bourride image

A classic French fish soup. Do not forget the garlic bread!!! The amount of fish called for is raw weight.

Provided by evelynathens

Categories Squid

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs mixed fish
3 lbs squid
2 large onions, chopped
4 cloves garlic, crushed
3 tomatoes, chopped
2 potatoes, sliced
1 teaspoon turmeric
2 liters fish stock
1/2 cup olive oil
2 egg yolks
1 ounce cream

Steps:

Clean fish and squid and cut into serving pieces.
Arrange onion, garlic, tomatoes and potatoes in a large saucepan.
Top with fish and enough stock to cover.
Sprinkle turmeric over.
Add oil and season to taste.
Bring to boil, then simmer for 15 minutes.
Remove fish and vegetables to a deep serving dish.
Beat egg yolks and cream and slowly add hot soup in a thin stream, whisking constantly.
Return to saucepan and heat through, stirring occasionally.
Pour over fish and serve with garlic bread.

Nutrition Facts : Calories 544.1, Fat 26.9, SaturatedFat 5.4, Cholesterol 599.9, Sodium 618.4, Carbohydrate 28.1, Fiber 3.1, Sugar 4.4, Protein 46.1

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