Bourride of Sea Bass, Sole & Langoustines
By M&S Food
Published on 28 December 2022
This dish was created by Jack Stein for the French-themed episode of the cooking competition Cooking With The Stars, brought to you by M&S Food. Bourride is a seafood stew from the South of France – and Jack’s used sea bass, sole and langoustines in his version, served with a sprinkling of chilli, tomato croutons and aioli (a sauce traditionally made with garlic, olive oil and salt). The base for the bourride is built up from fennel, leek, onion, garlic and orange peel, as well as tomatoes, bay and thyme. This is similar to the ever popular bouillabaisse, which originated in Marseille.Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 2 tomatoes, sliced
- 6 garlic cloves
- 1 egg yolk
- 0.5 lemon, juiced
- 350 ml of olive oil
- 1 red chilli, deseeded and finely chopped
- 8 shell fish, raw and defrosted
- 4 sundried tomatoes in oil, chopped
- 4 2.5 cm slices baguette, cut at an angle
- 1 medium onion, finely chopped
- 225 g of sea bass fillets, with the skin left on, sliced into three
- 1 small leek, finely chopped
- 0.5 fennel bulb, finely chopped
- 2 strips of orange peel
- 1 bay leaf
- 1 sprig of thyme
- 1 handful of fresh parsley, finely chopped, to garnish
- 1.2 litre of fish stock
- 1 pinch of saffron
- 8 dover sole fillets
Method
Step 1
To make the aioli, finely chop 2 of the garlic cloves with 1/2 tsp sea salt, mashing together on the board. Add to a processor with one egg yolk and the lemon juice. Turn the processor on then gradually add 300ml olive oil, until it’s emulsified and thick, like mayonnaise. Season to taste.Step 2
To make the croutons, heat 25ml of oil in a pan over a medium-high heat and fry the bread for a minute or so on each side, until crisp and golden. Remove from the pan and set aside. Mix together the chilli and sundried tomatoes and bind with 1 tbsp of the aioli. Spread over the croutons.Step 3
To make the bourride, heat another 25ml of oil in a large pan. Add the onion, leek, fennel, garlic and orange peel and fry gently without colouring for about 5 minutes. Add the tomatoes, bay leaf, thyme, fish stock and salt and a pinch of saffron.Step 4
Bring to the boil and simmer for 30 minutes. Add the langoustines to the stock and simmer gently for 2 minutes.Step 5
Add the sea bass and Dover sole and simmer for another 2 minutes, to a core temperature of 50°C (you can use a temperature probe to test this) or until the fish is tender. Remove the fish carefully and set aside on a warm serving dish.Step 6
Whisk a good splash of the warm stock into the aioli, whisk well, then pour in the rest, whisking continuously. Blend with a stick blender until light and aerated. Pour the bourride over the fish, sprinkle with the chopped parsley and arrange the croutons on top.