Bourride Provençale with Aïoli Recipe • Fish Soup | Club Foody

 

I love soups… either hot or cold! In most cases, they’re easy to make, can be loaded with nutrients and vitamins 💚 plus they’re versatile. During the winter, a nice hot bowl of soup is very soothing while during the summer, a cold one is incredibly refreshing!
 
Until we get to warmer weather, we still enjoy soup! In early spring, I make “lighter” recipes like Thai Coconut Shrimp, Hot & Sour, Avgolemono Chicken Soup, Cream of Mushroom 🍄, West Coast Smoked Salmon Chowder, and others, including this one… Bourride Provençale with Aïoli!
 
This fish soup is packed with yumminess! There’s a nice array of vegetables and seasonings, that make this French recipe so amazing! With the added Aïoli, it gives a nice rich and creamy garlicky 🧄 flavor to this classic!
 
There’s no right or wrong when it comes to the choice of fish 🐟 as long as it’s white. Depending where you’re form, it can be anything from cod, turbot, halibut, mackerel, monkfish, sea bass, etc. After the fillets are well-seasoned, they’re cut into 2-inch pieces so they all cook evenly.
 
When I make 👩‍🍳 my Bourride Provençale with Aïoli, I like pouring in some dry white wine! If you’re worried about using alcohol in dishes, did you know that most of it will evaporate? That’s right! The longer you cook it, the more it burns off! If you still don’t want to use any, substitute vegetable broth.
 
A point I would like to highlight when using white or red wine 🍷 is to use something you like. You don’t need to spend a lot of money. If you can’t stand the taste of it when drinking it, don’t expect to enjoy it when using it in a dish. The wine’s flavors will still be there…
 
Another typical vegetable that is in this soup is potato 🥔. I prefer using Yukon Gold because they hold their shape but red potatoes are another alternative. An additional one to consider is French fingerling potatoes and if you decide to use them, simply cut them in half.
 
Piment d’Espelette?
Yes, this French spice is not so common here in North America 🌎. For those of you who don’t know what it is, it’s a type of red chili pepper from the Basque region that is ground. Its best substitute is cayenne pepper. If using it instead, cut the amount in half.
 
Clam juice is another ingredient that goes in. The 8-ounce bottle can be found at any supermarket 🛒. On the other hand, you can always use a dozen fresh baby clams instead. I prefer using the juice because it’s more concentrated and I can really savour the taste in the background.
 
Everybody makes mistakes…
I wasn’t paying attention and, in the video 🎥, I added the Aïoli before tempering it. I was lucky it didn’t separate! Technically, it has to be tempered prior to being added to the mixture by pouring the hot fish liquid, in a slow stream, into it, whisking continuously before adding more until the garlic sauce is tempered.
 
Bourride Provençale with Aïoli is a lovely one-pot, comfort food to enjoy this Spring! It’s a healthy main course to serve along with crusty bread or crostini! You can keep some extra Aïoli to spread on your bread 🍞… it’s delightful!
Bon Appétit!🍽
 
Check out these other great soup recipes…😀
– Pasta e Fagioli (Pasta Fazool)
– Cauliflower Cheese Soup
– Wonton Soup
– Split Pea & Ham Soup
– Kartoffelsuppe • German Potato Soup
– Slow Cooker Beef Barley Soup
– Cream of Celery Soup
– Bay Scallop Chowder
– Best Beef Borscht
and for even more soup & chowder recipes 🥣, click on this link… Recipe Category • Soups & Chowders

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/bourride-provencale-with-aioli/

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