Ingredients with Measurements:
- 1 lb mixed seafood (such as shrimp, scallops, mussels, and clams)
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 fennel bulb, chopped
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 2 cups fish or seafood stock
- 1/2 cup dry white wine
- 1 tsp saffron threads
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/2 cup aioli or mayonnaise
- 2 tbsp chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, fennel, and red bell pepper, and sauté for 5-7 minutes until softened.
2. Add the diced tomatoes, fish or seafood stock, white wine, saffron threads, dried thyme, salt, and pepper. Bring to a simmer and cook for 10-15 minutes until the vegetables are tender.
3. Add the mixed seafood to the pot and cook for 5-7 minutes until the seafood is cooked through and the mussels and clams have opened.
4. Remove the pot from the heat and use an immersion blender or regular blender to blend the soup until smooth.
5. Return the pot to the heat and stir in the aioli or mayonnaise until well combined.
6. Serve the bourride hot, garnished with chopped fresh parsley and lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Any type of seafood can be used in this recipe, depending on personal preference.
- Vegetable stock can be used instead of fish or seafood stock.
- Fresh thyme can be used instead of dried thyme.
- Homemade aioli can be used instead of mayonnaise.
Variations:
- Add diced potatoes or carrots to the soup for a heartier meal.
- Use different herbs and spices, such as basil or paprika, to change the flavor profile.
- Serve the soup with crusty bread for dipping.
Tips and tricks:
- Make sure to clean the seafood thoroughly before cooking.
- Use fresh ingredients for the best flavor.
- Adjust the seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh parsley and lemon wedges.
Garnishes:
Fresh parsley and lemon wedges
Pairings:
- Crusty bread
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the soup is too thick, add more stock or water to thin it out.
- If the soup is too thin, simmer it for longer to reduce and thicken it.
Food safety advice:
- Make sure to cook the seafood thoroughly to avoid any foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bourride is a traditional fish soup from the Provence region of France. It is similar to bouillabaisse, but typically includes aioli or mayonnaise as a thickener.
Flavor profiles:
Savory, slightly sweet, and aromatic
Serving suggestions:
Serve the bourride as a main course for a dinner party or special occasion.
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Region: French