SCALLOP BOURRIDE
Bourride is a Provençal fish stew enriched and thickened with aioli, a garlic mayonnaise. It is often made with the same types of "trash fish" that go into a classic bouillabaisse. But here I use sea scallops. Their creamy sweetness makes this dish a particular indulgence. You will not need more than a green salad and a light fruit dessert to make this a satisfying dinner. A steely, minerally chardonnay can balance and tame the richness of this dish, while an oakier example will enhance its lushness. If you prefer not to make the mayonnaise, you can substitute a commercial brand, seasoned with crushed garlic.
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat stock in saucepan, add saffron and set aside. Lightly toast baguette slices and brush with 1 tablespoon oil.
- Turn on food processor, drop 4 cloves garlic in feed tube and let mince. Scrape down. Add egg and process briefly. With machine running, slowly pour in 1 cup olive oil. Mixture will thicken to a mayonnaise. Add 2 tablespoons lemon juice, process briefly and season with salt and cayenne or espalette. Refrigerate.
- Reserve 1 tablespoon fennel fronds and mince. Trim and finely chop bulb. Heat remaining oil in a 3- to 4-quart casserole. Add chopped fennel bulb, leek, bell pepper and remaining garlic. Sauté on low heat until soft. Add wine and Pernod. Simmer briefly. Strain fish stock and add. Season with salt and cayenne. Set aside until 10 minutes before serving.
- Bring broth to a simmer. Add scallops and cook until done, about 4 minutes. On low heat, gradually whisk in reserved mayonnaise. Heat to a gentle simmer but do not boil. Place 2 baguette toast slices in each of 4 soup plates, spoon in bourride and top with another slice of toast and minced fennel fronds. Serve.
Nutrition Facts : @context http, Calories 1074, UnsaturatedFat 70 grams, Carbohydrate 29 grams, Fat 85 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1511 milligrams, Sugar 6 grams, TransFat 0 grams
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Anuska Joshi
[email protected]This dish was easy to make and turned out great! The scallops were cooked perfectly and the sauce was delicious.
Helen0610 Narovska
[email protected]This recipe is a keeper! The scallops were tender and juicy, and the sauce was creamy and flavorful. I will definitely be making this dish again.
Shabbir Ali
[email protected]I made this dish for a dinner party and everyone raved about it. The scallops were cooked perfectly and the sauce was so flavorful.
Kamaya White
[email protected]This dish was a bit time-consuming to make, but it was worth it. The scallops were cooked to perfection and the sauce was amazing.
Sidra Anjum
[email protected]Not a fan of this recipe. The sauce was too bland and the scallops were rubbery.
agbabiaka Jubril
[email protected]The scallops were a bit overcooked, but the sauce was delicious. I'll definitely try this recipe again.
Robin Mia
[email protected]This was my first time making scallop bourride, and it was surprisingly easy. The dish was a hit with my family and friends.
Scorpionmk1000
[email protected]I followed the recipe exactly and the dish turned out great! The scallops were tender and juicy, and the sauce was creamy and flavorful.
SM SM
[email protected]This dish was absolutely delicious! The scallops were cooked perfectly and the sauce was rich and flavorful. I would definitely recommend this recipe to anyone who loves seafood.