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Orange Bourride with Aioli

Fish Public
Course: Main course
Preparation time: 45 minutes
Cooking time: 35 minutes
Energy: 672 kcal / serving

Instructions

  • 1.   For the aioli: peel the garlic cloves and put them in the mortar with a pinch of salt. Crush them into a puree, add the egg yolk and lemon juice and mix with the pestle to obtain a homogeneous mixture. Slowly incorporate the oil in a thin stream, stirring or whisking until a creamy mayonnaise is formed. Incorporate the mustard.
  • 2.   Peel the onion and dice all the vegetables into small cubes. Peel the potatoes and cut them into slices. Take the zest from the orange.
  • 3.   Heat a drizzle of oil in a saucepan and sauté the small diced onion, fennel, leek, and carrot. Add the orange zest and continue cooking for 10 minutes over medium heat, stirring.
  • 4.   Increase the heat. Pour in the wine and broth, add the saffron and potato slices, and cook for 12 minutes. Season with Espelette pepper and salt.
  • 5.   Reduce the heat and cook the fish pieces in the mixture. Gently remove them from the saucepan and keep warm.
  • 6.   Remove the saucepan from the heat and incorporate the aioli into the soup. Return to low heat and stir for 3 minutes, until the mixture is smooth and creamy. Be careful not to let it boil!
  • 7.   Serve with grilled baguette rubbed with garlic and a jar of rouille.

Ingredients for servings

  • 2 kg of white fish
  • 1 white onion
  • 1 leek white
  • 1 large carrot
  • 1 fennel
  • 1 orange
  • 300 ml of dry white wine
  • 1.5 liter of fish broth
  • 600 g of Nicola potato
  • 2 bag of saffron
  • 2 baguettes
  • 1 garlic clove
  • 1 cup of rust
  • 1 olive oil
  • 1 Espelette pepper
  • Pour l'aïoli :
  • 6 garlic cloves
  • 1 egg yolk
  • 1 tablespoon of lemon juice
  • 185 ml of olive oil
  • 1 teaspoon of mild mustard

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    672 kcal
    34 %
  • Fat
    23,53 g
    34 %
  • of which saturated
    3,95 g
    20 %
  • Carbohydrates
    54,36 g
    21 %
  • of which sugar
    6,22 g
    7 %
  • Protein
    51,68 g
    103 %
  • Fibers
    5,6 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference