La Bourride - How to cook the authentic French fish stew recipe from Provence and le Languedoc

Learn how to cook BOURRIDE, the garlicky and creamy fish stew from le Languedoc in the south of France. I hope you are inspired to try this traditional Bourride fish stew, cooked, as always, just like the locals! SUBSCRIBE TO PETE’S PANS FOR REGULAR UPDATES    / @petespans   COMPLETE WRITTEN RECIPES http://www.petespans.com KEEP UP TO DATE AND CONNECT WITH ME ONLINE   / petespans     / petespans   ======================================================== ingredients for 3 people monkfish (head attached) or any white fish 2 potatoes 6 slice of baguette chopped parsley 2 tablespoons cream For the fish stock 250 g of fish heads or carcasses olive oil 1/2 onion, sliced half a small leek, sliced half a bulb of fennel, if available 100 ml white wine 500 ml water a bouquet garni For the aïoli 1 egg yolks 125 ml olive oil 2 cloves of garlic, crushed and finely chopped lemon juice 2 egg yolks Method To prepare the stock, sweat the onion, leek and any fennel in a little olive oil until quite soft. Meanwhile, remove the fillets from the fish and reserve. Chop up the bones and head into several pieces. Add all this to the pot and cook a little longer, stirring a few times. Next, pour in the wine, allow it to reduce somewhat and then add the water and the bouquet garni. Simmer for 30 minutes and strain. As the stock is cooking, prepare the aïoli: Put the yolks and garlic in a bowl and add the oil as for a Mayonnaise. Season and add a little lemon juice to taste. Add the extra yolks (These will help thicken the sauce). Reserve Peel and slice the potatoes and cook in boiling water. Remove and keep warm. Lightly fry the slices of baguette in olive oil and reserve. Bring the stock to a simmer. Cut the fillets in half and poach them for about ten minutes in the stock. Remove them and keep warm. Reduce the stock as quickly as possible until about a third of the original volume remains. The volume of reduced stock and that of the aïoli should be roughly equal. Add a the cream and continue cooking for a moment longer. Pour this slowly into the bowl containing the aioli, stirring continuously and them return the mixture to the pan. Set it over a very low heat, still stirring, so that the mixture gradually thickens. It must not boil or the eggs will cook and spoil the sauce. It should turn out about the consistency of thick cream. Arrange the fish, potatoes and croutons on a plate and pour over a generous amount of sauce.