Soup on Sunday: Bourride

Bourride is a kind of bouillabaisse from the French Mediterranean. Fish such as monkfish, grey mullet and huss are ideal for this dish, as they hold together well during cooking. Many bourride recipes call for clams, which are difficult to find in Scotland, but I can get mussels in abundance. I think chunks of lobster would be great for a holiday soup or special occasion.


Here is my version of Bourride:
6 small red potatoes
2 large leeks (white parts only) finely sliced
3 tablespoons extra-virgin olive oil
Small package of sundried tomatoes, reconstituted, thinly sliced
1 large fennel bulb, halved lengthwise, cored, and thinly sliced lengthwise
1 cup thinly sliced shallots
4 garlic cloves, minced
1 tablespoon of basil paste
1/2 cup vermouth ( I use Noilly Prat)
3 cups vegetable stock
3 monkfish fillets, cut into 2-inch chunks
1/2 cup fresh flat leaf parsley, chopped

Soak leeks in a bowl of cold water and vinegar for 20 minuets. Agitate water to loosen any sand. Lift leeks from water, rinse thoroughly and pat dry.

Heat 1 ½ tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté leeks, fennel, shallots and garlic, stirring until softened 4 to 6 minutes. Add vermouth, stock, potatoes, basil paste and sundried tomatoes. Bring to a gentle boil, reduce heat to a medium low and simmer for several hours and potatoes are soft. Add more broth if needed.

Rinse monkfish, pat dry and season with salt and pepper. Heat remaining oil in a deep 12-inch heavy skillet over moderately high heat until hot, but not smoking, then sear monkfish lightly on all sides until golden, about 2 minutes (fish will not be cooked through). Transfer fish to a plate using tongs. Once fish cools, cut into 2-inch chunks and add to soup. Let fish cook through (10 – 15 minutes) and stir in chopped parsley. Serve bourride in large bowls. Toasted baguettes rounds with aïoli and green olive tapenade is a great accompaniment.