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La Bourride ( Katie Bromilow, Cooking-school near Grasse)

Posted 07/11/2009 | 17:54

Serves: 6

Ingredients:

2 kg firm white fish, e.g. monkfish, bass, John Dory
250g mussels or clams
2 large onions, sliced
3 cloves garlic, peeled and chopped
1 leek, finely sliced
2-3 medium potatoes, washed and sliced 1 cm thick
A strip of orange peel
2 bay leaves
1 sprig fennel
Parsley and thyme
1-2 liters fish stock or water
Sea salt and freshly ground black pepper
200 - 300 ml Aioli (the quantity depends on how thick/ garlicky the sauce desired)
a handful of parsley chopped to decorate
12 slices baguette, lightly toasted, rubbed with garlic, and drizzled with olive oil, to serve


Method:

1. Clean and scale the fish, cut in pieces as necessary, rinse, pat dry and set aside.
2. Clean the mussels or clams. Put in a pan with a couple of tablespoons of stock. Cover and bring to the boil and cook for 2 minutes. Drain and set aside.
2. Put the onion, garlic, leek and potatoes in a large pan. Lay the fish on top with the herbs and the orange peel and seasoning.
3. Add the stock or water to cover the fish, with the mussel liquor, and simmer gently for 10 minutes. Remove the fish and potatoes and keep warm.
4. Boil the liquid to reduce to less than 500 ml and strain slowly onto the Aioli, stirring to make a smooth sauce. Return the sauce to a clean pan and reheat over a low flame, without boiling, to thicken it. Season to taste and pour over the fish, mussels and potatoes.
5. Sprinkle with parsley and serve hot with the toasts.