Red Tavern
Winter 2006

Southern French Seafood Stew
Similar to bouillabaise, this Mediterranean seafood stew known as bourride is pungent with garlic, onions and saffron. It is thickened and flavored with aioli and usually served en croute. This dish has many components, but they can be done ahead and refrigerated until needed.
Assembly at mealtime only takes about 12-15 minutes. Serves 4-6

FISH BROTH
bones of a white salt water fish such as bass or halibut
2 cups dry white wine
2 cups water
sprigs of fresh thyme
1/2 t fennel seed
1 t peppercorns/ 1 bay leaf
1 onion coarsely choped
2 stalks celery coarsely chopped
Simmer all ingredients together in a stock pot for approx. 1 hour. Strain and cool in refrigerator.
AIOLI
1 egg
2 egg yolks
3-4 cloves crushed garlic
juice of 1 lemon
2 cups mild olive oil
salt and white pepper to taste

Put eggs, yolks, lemon juice and garlic in food processor. Blend until garlic is pureed into egg. Add olive oil in a steady stream while blending. Add salt and pepper to taste. Expect to add at least a teaspoon of salt before you can actually taste it.

SAFFRON ONIONS
3 onions
1/2 cup water
pinch of saffron
salt and pepper to taste
Stew all ingredients in a saute pan until onions are soft and liquid is reduced and glossy.

STEW
8-10 oz white fish
12 each assorted shellfish, clams mussels, prawns, scallops (3 each per person)
saffron onions
Green veg such as sugar snaps or asparagus ( this is a non-traditional ingredient)
aioli
toasted garlic rubbed bread
Simmer shellfish and fish in broth for 8 to 10 minutes until fish is cooked through and shells have opened. Add veg for the last two or three minutes Remove from heat and transfer all fish to a serving bowl. Whisk in the aioli and salt and pepper to taste. Pour thickened broth over fish. Garnish with parsely sprigs or fennel tops. Serve with warm garlic toast.