Bourride

Serves 4

  1. 1/2 cup oil
  2. 3 fennel bulbs, cut into wedges
  3. 1 onion
  4. 3 slices ginger
  5. 4tb butter
  6. 1tb paprika
  7. 2 cups white wine
  8. Pinch of saffron
  9. 2-1/2 quart fish stock
  10. 4tb red wine vinegar
  11. 1 jalapeño, halved
  12. 1lb mussels
  13. 2lb mixed white fish in 1in pieces
  14. 8oz bay scallops
  15. 8oz shrimp
  16. 2 cups aioli
  17. 2tb sherry
  18. 2tb chives
  19. 1 baguette, cut into slices and toasted
  • Cook 1-4 for 5 minutes. Add 5-6 for 1 minute. Add 7-8 and bring to a boil. Add 9-12 and steam mussels. Set mussels aside and keep broth at a simmer.
  • Add whitefish for 5 minutes. Add shrimp for 3 minutes. Add scallops for 2 minutes.
  • Divide fennel, fish and shellfish into serving bowls and keep broth at a simmer. Remove jalapeño and ginger. Whisk in aioli and simmer for 3-5 minutes until thickened. Add 17-18, divide into serving bowls and serve with baguette.
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