Open search panel

MenuMenu

Bourride of red mullet, gurnard and fresh salted cod

Bourride of red mullet, gurnard and fresh salted cod

This bourride is a celebration of the sea, featuring flaky cod alongside red mullet and gurnard in a fragrant, saffron-infused broth. A swirl of creamy aioli, a fiery kick of harissa, and crispy baguette croutons create a sensory symphony that will transport you to the Mediterranean coast.

Preparation time
Overnight

Cooking time
1 to 2 hours

Serves
Serves 4

Dietary
Dairy-free Nut-free

By Rick & Jack Stein
From Saturday Kitchen

Nutri-Score CThis recipe scores a C on the Nutri-Score scale. This is because it contains oily fish, which are generally beneficial, and it is relatively low in saturated fat. However, the presence of salt used for preparing the cod has increases the score. 

Equipment

Ingredients

For the fresh salted cod

  • salt, to cover
  • cod fillet, 250g, skin on and pin boned

For the fish stock

  • fish bones, 1kg, such as lemon sole, brill, and plaice
  • onion, 1, chopped
  • fennel bulb, 1, chopped
  • celery sticks, 100g, sliced
  • carrot, 100g, peeled and chopped
  • button mushrooms, 25g, sliced
  • fresh thyme sprig, 1

For the aioli

  • garlic cloves, 4, peeled
  • salt, ½ tsp
  • free-range egg yolk, 1
  • lemon juice, 2 tsp
  • extra virgin olive oil, 175ml

For the bourride

  • olive oil, 2 tbsp
  • onion, 1, chopped
  • small leek, 1, chopped
  • fennel bulb, ½, chopped
  • garlic cloves, 4, chopped
  • orange zest, 2 thick strips
  • tomatoes, 2, sliced
  • bay leaf, 1
  • fresh thyme sprig, 1
  • salt, ½ tsp
  • red mullet fillet, 200–250g, skin-on, cut into 50g pieces
  • gurnard fillet, 200–250g, skin-on, cut into 50g pieces

For the harissa

  • roasted red peppers, 170g jar, drained
  • tomato purée, 1 tsp
  • ground coriander, 1 tsp
  • saffron strands, pinch
  • Dutch red chillies, 2 medium–hot, stalks removed and roughly chopped
  • cayenne pepper, ¼ tsp
  • salt, ¼ tsp

For the croûtons

  • olive oil, 2 tbsp
  • baguette slices, 4 x 2.5cm thick, cut on a slant

Method

Prepare the Fresh Salted Cod

  1. Salt the Cod: Begin by creating a bed of salt. In a plastic container, sprinkle a generous layer of salt, approximately 1cm deep, across the bottom. This base will draw out moisture and begin the curing process for the cod.
  2. Cure the Cod: Place the cod fillet atop the salt bed. Completely cover the fillet with another thick layer of salt, ensuring no part of the fish is exposed. This thorough salting is crucial for achieving the desired texture and flavour. Cover the container and refrigerate overnight.
  3. Rinse and Soak: The next day, you’ll notice the salt has transformed into brine. Remove the cod from this brine and rinse it thoroughly under cold water to eliminate excess salt. Submerge the rinsed cod in fresh water and allow it to soak for one hour. This soaking period will temper the saltiness, resulting in a perfectly balanced flavour.
  4. Portion the Cod: After soaking, remove the cod and cut it into 50g pieces. Set aside these portions; they are now ready to be incorporated into the bourride.

Make the Aromatic Fish Stock

  1. Combine Ingredients: In a large saucepan, combine the fish bones (such as lemon sole, brill, and plaice), chopped onion, chopped fennel bulb, sliced celery sticks, peeled and chopped carrot, sliced button mushrooms, and a fresh thyme sprig.
  2. Simmer Gently: Add 2.5 litres of water to the saucepan and bring the mixture to a gentle simmer. Allow the stock to simmer, uncovered, for 30 minutes. This slow simmering process extracts the maximum flavour from the ingredients, creating a rich and aromatic base for the bourride.
  3. Strain the Stock: After simmering, strain the stock through a muslin-lined fine sieve into a large bowl. This step removes any solids, leaving you with a clear and flavourful fish stock. If you’re not using the stock immediately, allow it to cool completely before chilling or freezing.

Emulsify the Creamy Aioli

  1. Prepare the Base: In a bowl, place the peeled garlic cloves, salt, free-range egg yolk, and lemon juice. These ingredients form the foundation of the aioli, providing flavour and acting as emulsifiers.
  2. Emulsify the Aioli: Using a whisk or an electric hand-held mixer, combine the ingredients. Very gradually whisk in the extra virgin olive oil, drop by drop at first, to create a thick, mayonnaise-like emulsion. The slow addition of oil is crucial for achieving a stable and creamy aioli. Once emulsified, set the aioli aside.

Assemble the Bourride

  1. Sauté Aromatics: Heat the olive oil in a large saucepan. Add the chopped onion, chopped leek, chopped fennel bulb, chopped garlic cloves, and orange zest strips. Fry gently over medium-low heat, without colouring, for about 5 minutes. This step softens the vegetables and releases their aromatic compounds, building a flavourful base for the bourride.
  2. Add Tomatoes and Herbs: Add the sliced tomatoes, bay leaf, fresh thyme sprig, and salt to the saucepan. Pour in the reserved fish stock, bring the mixture to a boil, and then reduce the heat to a simmer. Simmer for 30 minutes, allowing the flavours to meld and deepen.
  3. Add the Fish: Gently add the red mullet, gurnard, and salted cod pieces to the simmering bourride. Poach gently for 5 minutes, or until the fish is cooked through and flakes easily. Carefully lift the fish pieces out of the bourride and transfer them to a warmed serving dish. Keep warm while you finish the sauce.
  4. Strain and Thicken the Sauce: Strain the cooking liquor through a fine sieve into a clean saucepan, pressing out as much liquid as possible with the back of a ladle. This step removes any remaining solids, resulting in a smooth and refined sauce.
  5. Incorporate the Aioli: Whisk a ladleful of the hot cooking liquor into the bowl of aioli, tempering the egg yolk and preventing it from curdling. Stir the aioli mixture back into the pan with the remaining cooking liquor. Cook over low heat, stirring constantly, until the sauce has slightly thickened. Be careful not to let it boil, as this will cause the aioli to separate.

Prepare the Spicy Harissa

  1. Blend the Harissa: In a food processor or blender, combine the drained roasted red peppers, tomato purée, ground coriander, saffron strands, roughly chopped Dutch red chillies, cayenne pepper, and salt. Blend until smooth, creating a vibrant and fiery harissa paste.

Fry the Crispy Croûtons

  1. Fry the Croûtons: Heat the olive oil in a frying pan over medium heat. Fry the baguette slices on both sides until they are crisp and golden brown. Remove the croûtons from the pan and set them aside to cool slightly.
  2. Spread with Harissa: Spread the fried croûtons with the prepared harissa, adding a spicy kick to complement the rich bourride.

Assemble and Serve

  1. Divide the Fish: Divide the poached fish pieces evenly among warmed bowls.
  2. Ladle the Sauce: Carefully pour the aioli-infused fish sauce over the fish in each bowl, ensuring each serving is generously coated.
  3. Garnish and Serve: Serve immediately, accompanied by the harissa-topped croûtons. The combination of flavours and textures will create a memorable dining experience.

Suggested Wine Pairing

Majestic: Definition Picpoul de Pinet

This crisp and refreshing white wine from the Languedoc-Roussillon region of France offers vibrant citrus and floral notes that complement the delicate flavours of the cod, mullet, and gurnard. Its high acidity cuts through the richness of the aioli, creating a balanced and harmonious pairing. This wine enhances the fish flavours without overpowering them.

Tesco: Finest Vermentino

This Italian white wine presents a delightful array of aromas, including grapefruit, green apple, and a subtle hint of almond. Its bright acidity and mineral undertones provide a refreshing counterpoint to the creamy aioli and the richness of the seafood bourride. The Vermentino’s clean finish ensures a palate-cleansing experience. It is a classic pairing with fish and shellfish dishes.

Sainsbury’s: Taste the Difference Muscadet Sèvre et Maine Sur Lie

This French white wine is known for its delicate aromas of lemon, pear, and a hint of salinity. Its crisp acidity and light body make it an excellent match for the delicate flavours of the cod and other fish in the bourride. The “sur lie” aging process adds a subtle complexity and creaminess to the wine, enhancing the overall pairing experience. The slight effervescence of this wine helps to cleanse the palate between bites, making it a very food-friendly option.

What Can You Serve With This?

  1. Crusty Bread: Serve with warm, crusty bread for soaking up the delicious broth. The bread’s texture contrasts nicely with the smooth sauce and flaky fish.
  2. Saffron Rice: A side of saffron-infused rice complements the bourride’s flavours and adds a touch of elegance to the meal. The rice absorbs the sauce beautifully.
  3. Steamed Green Vegetables: Lightly steamed green vegetables, such as asparagus or green beans, provide a fresh and healthy counterpoint to the richness of the bourride.
  4. Simple Green Salad: A simple green salad with a light vinaigrette offers a refreshing contrast to the rich and flavourful bourride.

Nutri-score Health Check

This recipe scores a C on the Nutri-Score scale. The presence of oily fish, which are beneficial and a good source of omega-3 fatty acids, contribute positively to the score. The low saturated fat content is also a positive factor. However, the significant amount of salt used, particularly in salting the cod, increases the score, moving it towards a less healthy rating. The score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

  • What is bourride? Bourride is a classic Provençal fish stew, similar to bouillabaisse, but distinguished by its creamy aioli-enriched broth.
  • Can I use different types of fish? Yes, you can adapt the recipe to use other firm white fish such as haddock or sea bass, depending on availability and preference.
  • Is it necessary to salt the cod overnight? Salting the cod helps to firm up the flesh and intensify its flavour. It’s a traditional technique that enhances the final dish.
  • Can I make the fish stock in advance? Yes, making the fish stock ahead of time is a great way to save time. It can be stored in the fridge for up to 3 days or frozen for longer storage.
  • Can I use store-bought aioli? While homemade aioli provides the best flavour, you can use a high-quality store-bought aioli as a convenient alternative.
  • How spicy is the harissa? The spiciness of the harissa can vary depending on the chillies used. Adjust the amount of chillies to your preference.
  • Can I add other vegetables to the bourride? Yes, you can add other vegetables such as potatoes or courgettes to the bourride for added flavour and texture.
  • What is the best way to reheat the bourride? Gently reheat the bourride over low heat on the stovetop, stirring occasionally, until heated through. Avoid boiling, as this can cause the aioli to separate.

Storing FAQ

  • How long can I store leftover bourride in the fridge? Leftover bourride can be stored in an airtight container in the refrigerator for up to 2 days.
  • Can I freeze the bourride? Freezing is not recommended, as the aioli sauce may separate and the texture of the fish may change.
  • How should I store the harissa? Harissa can be stored in an airtight container in the refrigerator for up to 2 weeks.

Reheating FAQ

  • What is the best way to reheat bourride? Gently reheat the bourride in a saucepan over low heat, stirring occasionally, until heated through.
  • Can I reheat bourride in the microwave? Reheating in the microwave is possible, but it may affect the texture of the fish and sauce. Heat in short intervals, stirring in between.
  • Should I add anything when reheating? Adding a splash of fish stock or water can help to prevent the bourride from drying out during reheating.

You may also like...

scroll to top