bourride provencale with aioli
Satisfying and comforting, this French soup is so tasty! With flavorful ingredients, this is a great meal to make.
yield
4 serving(s)
prep time
20 Min
cook time
40 Min
method
Stove Top
Ingredients For bourride provencale with aioli
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2 to 2 1/2 lbwhite fish fillets, such as cod, halibut, monkfish, etc., patted dry and cut into 2-inch pieces
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ground Himalayan pink salt, to taste and divided
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freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
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6stems parsley, leaves reserved for garnish
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1 tspfennel seeds
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1 lgbay leaf
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2 Tbspolive oil
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2leeks (about 3 cups), white parts only and diced
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1/2 cyellow onions, diced
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1/2 ccelery, diced
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1/2 ccarrots, diced
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2 lgcloves garlic, pressed
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3 lgplum tomatoes (about 1 1/4 cups), seeded and diced
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1 1/2 cdry white wine
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2 lbyukon gold potatoes, scrubbed and diced into 3/4-inch pieces
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3 clow-sodium chicken broth (substitute fish stock)
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1 tsppiment d'espelette, or to taste
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1 cclam juice (substitute 1 dozen baby clams) (8 oz./236 ml)
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1/3 caïoli
How To Make bourride provencale with aioli
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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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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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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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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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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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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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7Meanwhile make the Aïoli...
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8Using a slotted spoon, transfer fish pieces to a plate, remove the bouquet garni and discard it.
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9Check if potatoes are tender – if not, cook for 2 minutes longer.
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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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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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12To view this comforting French soup on YouTube, click on this link ➡ https://youtu.be/NolFIY4n8jI
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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