Bourride

Name: Bourride
Yield: makes 4 servings
Ingredients: 2 tablespoons butter or extra virgin olive oil; 1 onion, chopped; 3 pounds firm-fleshed fish, like red snapper or sea bass, gutted, filleted, and skinned, bones and heads reserved; 3 tablespoons extra virgin olive oil; 2 leeks, white and light green parts only, chopped and well rinsed; 1 pound Swiss chard leaves or spinach, well rinsed and chopped; 1 cup Aïoli (page 603) or to taste; Salt and black pepper to taste; Chopped fresh parsley or chervil leaves for garnish

December 14, 2011

A simple version of Bouillabaisse (page 138) that uses only one type of fish and is thickened by aïoli, the wonderful garlicky mayonnaise of Provence and Liguria (also called “the Italian Riviera”). Ask your fishmonger to gut and fillet the fish and to give you the head and bones for the stock, which of course can be made in advance. (Within limits you can use as many heads and bones as you like. See Fish Stock, page 161.) Serve this stew with crusty bread and a salad.

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