Bourride

Name: Bourride
Ingredients: 2 tablespoons olive oil; 2 cups white wine; 8 to 10 cups fish broth or water; Sea salt and pepper to taste; Peel of 1 orange; Pinch of saffron; 1 large onion, peeled and diced; 3 cloves garlic, minced; 1 leek, cleaned and chopped; 1 fennel bulb, diced; 1 teaspoon anise seeds; 4 tomatoes, peeled and diced, or one 15-ounce can tomatoes; 2 carrots, peeled and diced; A few branches fresh thyme; 1 sprig fresh parsley, plus 1 cup diced parsley; 2 pounds potatoes, peeled and cut into 1-inch chunks; 4 pounds mixed fish fillets, such as mahimahi, bluefish, striped bass, sea bream, or codfish, cut in big chunks; 1 baguette; Rouille (see page 63)

19 ingredients

10 steps

Ingredients

2 tablespoons olive oil
2 cups white wine
8 to 10 cups fish broth or water
Sea salt and pepper to taste
Peel of 1 orange
Pinch of saffron
1 large onion, peeled and diced
3 cloves garlic, minced
1 leek, cleaned and chopped
1 fennel bulb, diced
1 teaspoon anise seeds
4 tomatoes, peeled and diced, or one 15-ounce can tomatoes
2 carrots, peeled and diced
A few branches fresh thyme
1 sprig fresh parsley, plus 1 cup diced parsley
2 pounds potatoes, peeled and cut into 1-inch chunks
4 pounds mixed fish fillets, such as mahimahi, bluefish, striped bass, sea bream, or codfish, cut in big chunks
1 baguette
Rouille (see page 63)

Directions

1

Put the olive oil, the wine, 8 cups of fish broth or water, salt, pepper, the orange peel, saffron, onion, garlic, leek, fennel, anise seeds, tomatoes, carrots, thyme, and parsley sprig in a 6-quart casserole, and bring to a boil.
2

Simmer for about 15 minutes.
3

Add the potatoes, and cook for about 10 minutes, or until they are almost done.
4

Then add the fish in two batches, starting with firmer fish and waiting about a minute to put in the next batch.
5

Simmer, covered, for 5 to 7 minutes, until done, adding more broth if necessary.
6

Fish out the orange peel, the thyme, and the parsley; use a knife to slice the fish carefully, adjust seasonings with salt and pepper; and sprinkle on the diced parsley.
7

Serve immediately in one big bowl with some of the broth.
8

Place the fish and ladle the broth on top.
9

Slice the baguette into small rounds, toast, and serve with a teaspoon or so of rouille on top.
10

Serve the remainder of the baguette and the rouille on the side.