Bourride with Homemade Garlic Aioli

 

                    This garlicky fish stew from Provence doesn't rely on any particular type of fish. Use what's fresh and firm - halibut and shrimp, sea bass or red mullet, monkfish and clams - the choice is yours. The garlic mayonnaise (aioli) thickens and enriches this iconic stew. Serve with crusty bread.

Serves 4

• 2 tablespoons olive oil
• 2 carrots, peeled and thinly sliced
• 1 leek, sliced in half then cut into half moon
• ½ fennel bulb, thinly sliced
• 4 plum tomatoes, chopped
• ½ cup white wine
• 3½ cups fish stock
• 2 tablespoons chopped parsley
• 3 tablespoons chopped thyme
• 1 teaspoon salt
• 2 pinches saffron
• 6 sea scallops, cut in quarters
• ½ pound medium shrimp, peeled and deveined
• ½ pound cod, cut into 2-inch segments
• 1 pound mussels
• ¼ cup aioli (recipe follows)

1. Heat the oil in a large soup pot over medium heat.
2. Add the carrots, leek, and fennel, and sauté for 5 minutes ; add the tomatoes and cook or 2 minutes longer.
3. Stir in the wine and simmer for 5 minutes ; add the fish stock, parsley, thyme, salt and saffron, and simmer uncovered for 20 minutes.
4. When ready to serve, with the broth simmering, add the scallops and cook for 2 minutes ; add the shrimp and cod, and cook 2 minutes longer.
5. Add the mussels and cook just until they all open, about 2 minutes.
6. Serve in bowls, topped with a dollop of aioli.

Aioli

                    Aioli is a mayonnaise-like Provençal sauce that's delicious with grilled seafood, fried fish, grilled meats, and vegetables.

Makes 1 cup

• ½ cup canola oil
• ½ cup olive oil
• 1 large garlic clove, finely minced
• 1 egg
• ¼ teaspoon dry mustard
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• Pinch of cayenne

1. Combine the canola and olive oil in a measuring cup.
2. Put the garlic, egg, mustard, salt, lemon juice, and cayenne in a food processor or blender and blend on high, slowly adding the oil mixture until you have the consistency of a beautiful, thick mayonnaise.
3. Refrigerate if not using immediately ; covered, aioli will last a week in the refrigerator.

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