bourride provencale with aioli
Satisfying and comforting, this French soup is so tasty! With flavorful ingredients, this is a great meal to make.
prep time
20 Min
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 to 2 1/2 pounds white fish fillets, such as cod, halibut, monkfish, etc., patted dry and cut into 2-inch pieces
- ground Himalayan pink salt, to taste and divided
- freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
- 6 - stems parsley, leaves reserved for garnish
- 1 teaspoon fennel seeds
- 1 large bay leaf
- 2 tablespoons olive oil
- 2 leeks (about 3 cups), white parts only and diced
- 1/2 cup yellow onions, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 2 large cloves garlic, pressed
- 3 large plum tomatoes (about 1 1/4 cups), seeded and diced
- 1 1/2 cups dry white wine
- 2 pounds yukon gold potatoes, scrubbed and diced into 3/4-inch pieces
- 3 cups low-sodium chicken broth (substitute fish stock)
- 1 teaspoon piment d'espelette, or to taste
- 1 cup clam juice (substitute 1 dozen baby clams) (8 oz./236 ml)
- 1/3 cup aïoli
How To Make bourride provencale with aioli
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Step 1After patting them dry, generously season the fish fillets with salt and pepper. Cut fillets into 2-inch pieces and set aside.
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Step 2Make a bouquet garni… Place parsley stems in a sachet or the center of a cheesecloth along with fennel seeds and bay leaf. Tie up the bag and make a knot or gather the sides of cheesecloth and tie it up with kitchen twine; set aside.
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Step 3In a Dutch oven over medium, heat oil. Add leeks, onions, celery, and carrots; season with sea salt. Cook veggies for 10 minutes, stirring often.
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Step 4Add pressed garlic and sauté for 30 seconds. Add tomatoes, white wine and season with black pepper. Stir well and cook until the liquid has reduced by half.
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Step 5Add potatoes, chicken broth, bouquet garni and piment d’Espelette. Stir and bring the mixture to a boil. Cover, reduce back to medium, and cook for 10 minutes, stirring occasionally.
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Step 6Pour in clam juice and add seasoned fish fillet pieces; push down to submerge the fish. Turn the heat to high and when it just starts bubbling, turn back to medium and simmer for 10 minutes.
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Step 7Meanwhile make the Aïoli...
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Step 8Using a slotted spoon, transfer fish pieces to a plate, remove the bouquet garni and discard it.
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Step 9Check if potatoes are tender – if not, cook for 2 minutes longer.
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Step 10Temper the garlic sauce by pouring in some of the hot fish liquid, in a slow stream, while whisking continuously before adding more until the Aïoli is tempered. Add it to the mixture and whisk until well incorporated
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Step 11Spoon soup in warm bowls, place a few fish pieces on top (and clams if using them), garnish with fresh chopped parsley and serve with crostini or crusty bread.
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Step 12To view this comforting French soup on YouTube, click on this link ➡ https://youtu.be/NolFIY4n8jI
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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