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Scallop Bourride

Bourride is a Provençal fish stew enriched and thickened with aioli, a garlic mayonnaise. It is often made with the same types of “trash fish” that go into a classic bouillabaisse. But here I use sea scallops. Their creamy sweetness makes this dish a particular indulgence. You will not need more than a green salad and a light fruit dessert to make this a satisfying dinner. A steely, minerally chardonnay can balance and tame the richness of this dish, while an oakier example will enhance its lushness. If you prefer not to make the mayonnaise, you can substitute a commercial brand, seasoned with crushed garlic.

Ingredients

  • 2 cups fish stock
  • Large pinch saffron threads
  • 12 thin slices baguette
  • 1 ½ cups extra virgin olive oil
  • 6 large cloves garlic
  • 1 large egg
  • Juice of 1 lemon
  • Salt
  • Cayenne or espelette pepper
  • 1 medium fennel bulb
  • 1 cup finely chopped leek
  • 1 red bell pepper, seeded, cored and finely chopped
  • 1 ½ cups dry white wine, preferably chardonnay
  • 2 tablespoons Pernod
  • 28 ounces sea scallops, side tendon trimmed
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1073 calories; 85 grams fat; 12 grams saturated fat; 0 grams trans fat; 60 grams monounsaturated fat; 9 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 32 grams protein; 95 milligrams cholesterol; 1181 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Heat stock in saucepan, add saffron and set aside. Lightly toast baguette slices and brush with 1 tablespoon oil.
  2. Turn on food processor, drop 4 cloves garlic in feed tube and let mince. Scrape down. Add egg and process briefly. With machine running, slowly pour in 1 cup olive oil. Mixture will thicken to a mayonnaise. Add 2 tablespoons lemon juice, process briefly and season with salt and cayenne or espalette. Refrigerate.
  3. Reserve 1 tablespoon fennel fronds and mince. Trim and finely chop bulb. Heat remaining oil in a 3- to 4-quart casserole. Add chopped fennel bulb, leek, bell pepper and remaining garlic. Sauté on low heat until soft. Add wine and Pernod. Simmer briefly. Strain fish stock and add. Season with salt and cayenne. Set aside until 10 minutes before serving.
  4. Bring broth to a simmer. Add scallops and cook until done, about 4 minutes. On low heat, gradually whisk in reserved mayonnaise. Heat to a gentle simmer but do not boil. Place 2 baguette toast slices in each of 4 soup plates, spoon in bourride and top with another slice of toast and minced fennel fronds. Serve.

45 minutes

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