Hailing from southern France and largely eclipsed by its more famous cousin, Bouillabaisse, bourride is a tomato- and wine-based broth studded with chunks of tender monkfish (sometimes referred to as “poor man’s lobster”) and enriched with pungent aioli (garlic- and lemon-flavored mayonnaise).
Why This Recipe Works
For the best bourride recipe without the bother of fish stock, we decided to coax the most flavor out of the aromatics while making a simpler broth: We pureed the onion and garlic in the food processor prior to sautéing them with orange zest and simmering the mix with parsley stems, a bay leaf, tomatoes, dry white wine, and water. Within about 20 minutes, the broth had a full, complex flavor that perfectly matched the fish, which we cut into bite-size pieces (once we’d removed the thin, dark membrane covering the fillets) and gently poached in the strained broth.
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