Bourride Fish Stew

Bourride is a silky white fish soup, flavoured with aïoli and made with monkfish or cod and lots of white wine. Garnish with herbs and tiny diced tomatoes. It is a Provençal specialty.

Ingredients
2 lbs monkfish or cod
4 cups fish or chicken stock
1 cup white wine
2 leeks, white part sliced
1 carrot, sliced
1 cup sliced fennel
2 bay leaves
One 2-inch strip of orange peel
2 sprigs fresh thyme
4 sprigs fresh parsley
2 cloves garlic, sliced
Salt and freshly ground pepper
1½ cups aïoli (see below)
8 slices French bread, toasted
1 cup peeled & seeded tomatoes, diced

1. Slice fish into ½ inch cubes
2. Combine stock, wine, leeks, carrot, fennel, bay leaves, orange peel, thyme, parsley and garlic in a large pot. Bring to a boil, and then simmer for 30 minutes. Strain broth into a clean pot.
3. Bring broth to simmer and immerse fish. Poach 12 minutes or until fish is tender. Season to taste. Remove fish, cover and keep warm.
4. Place 1 cup aïoli in a bowl. Slowly add hot soup, whisking constantly. Return soup to pot and retreat gently but do not boil.
5. Place toasted bread in soup bowl. Top with fish and pour over soup. Garnish with diced tomato. Serve with extra aïoli on the side.

Aïoli

2 small garlic cloves, chopped
1 tsp Dijon mustard
2 egg yolks
1 egg
1½ cups olive oil
1 tbsp lemon juice or to taste
Salt and freshly ground pepper

In a food processor combine garlic, Dijon mustard, egg yolks and egg. With machine running, slowly add olive oil until mixture emulsifies. Season with lemon juice, salt and pepper.