Fish Stew With Aioli
Servings: 4
Calories: 420kcal
Cost: $35
Bourride à la Sétoise
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Equipment
- 1 Immersion blender
- 1 Sautoir
- 2 Saucepans
- 1 Rubber spatula
- 1 Immersion blender
- 1 chinois
- 1 Ladle
- 1 Fish spatula
Ingredients
- 3 L Fish fumet Recipe
- 900 g Monkfish tails
- 1 kg Mussels
- 600 g Yukon gold potatoes
- 200 g Toasted bread
Aioli
- 40 g Egg yolks
- 20 g Garlic cloves germ removed
- 10 g mustard
- 2 g Salt
- 2 g Chili pepper/piment to taste
- 1 g Saffron powder optional
- 350 ml Extra virgin olive oil (EVOO)
Creamy Bourride Sauce
- 200 g Aioli to taste
- 500 g Fish fumet hot
Instructions
Aioli vs Mayo
- Aioli with its origins in the south of France is a classic Mediterranean sauce made by emulsifying garlic with olive oil. This traditional condiment boasts a rich history that dates back to Roman times and has evolved over the centuries. While similar to mayonnaise in terms of texture and appearance, aioli stands out for its intense garlic flavor and absence of egg yolks. The main ingredients in aioli are garlic, olive oil, salt, and sometimes lemon juice. The key to a successful aioli lies in the gradual emulsification of olive oil into the garlic paste. One of the reasons why aioli (aioli with saffron is called Rouille in the Bouillabaisse), has gained popularity outside of its Mediterranean roots is its versatility. It can be used as a dip for vegetables, a spread for sandwiches, a topping for grilled meats or fish, or a dressing for salads. To make aioli, start by mashing garlic with salt in a mortar and pestle until it forms a smooth paste. Gradually incorporate olive oil. As the emulsion forms, you can increase the speed of adding the olive oil until you achieve the desired consistency.
- Many modern aioli recipes are actually based on mayo and involve using a food processor for a quick and efficient result. To start, gather your ingredients in a bowl: egg yolks, mustard, pureed garlic, chili pepper, salt, and a tablespoon of oil. Next, it's time to fire up the food processor. While the machine is running, slowly pour in the oil in a thin, steady stream. This gradual addition is key to achieving the right consistency for your aioli. For an extra pop of flavor and color, consider adding a dash of paprika or some roasted tomato paste to the mix. These additions can elevate the taste profile of your aioli and make it visually appealing. Once your aioli is whipped up to perfection, pop it in the refrigerator to chill until you're ready to use it.
Mussels
- Clams can be used as a substitute for mussels, but cooking times may vary. Typically, clams may require a longer cooking time to become tender, unlike mussels which are often more delicate and therefore cook quickly. Clean mussels accordingly and drain. Heat up the pot, drizzle some olive oil, add a dash of fish fumet and then mussels. Cover pot and shake the pot as it cooks. Allow mussels to cook 4 minutes, or until the mussels open. Strain and allow to cool. Discard any mussels that haven't opened during the cooking process. Using a mussel shell, delicately remove mussel away from the shell – they should come away easily; reserve. Save cooking liquid and add it to the fish fumet.
Cooking Potatoes
- Peel, wash and cut potatoes into thick slices. Place them in the sautoir, cover potato slices with the fish fumet, bring to boil and cook for about 25 minutes until fork tender. Remove the cooked potatoes and reserve. Save fish fumet to cook the fish.
What Fish Can You Use Instead of Monkfish?
- Well, Bourride À La Sétoise is traditionally prepared with monkfish Lotte. If monkfish is not available or out of your budget, use red rascasse, mullet, European hake, turbot, and gilt-head bream instead. Always get the freshest fish from a trusted fishmonger.
- In the sautoir, bring fish fumet to boil. Add monkfish, cover with the lid and cook for about 15 minutes, on medium heat. Transfer fish to a shallow dish and reserve. Pass fumet through a chinois. At this juncture, and if you prefer your bourride sauce to thicken up a bit, a roux may be added to your stock – and then become fish velouté.
Bourride Creamy Sauce
- Right before serving the bourride, reheat fumet, add the aioli and give a good emulsion with the immersion blender. To get foamier results, do it in a high powered blender.
Plating
- Toast the sliced bread, and rub with garlic. Reheat mussels with a drizzle of olive oil. Arrange cooked potatoes and mussels on the bottom of warm plates or a shallow dish. Pour some of the creamy bourride sauce. Add the fish and more sauce, mussels. Garnish with fennel fronds or dill. Bon appétit!
Nutrition
Serving: 300g | Calories: 420kcal