|Bourride (Mediterranean Fish Stew)|
by Chef Laura Frankel, LaurasKosherKitchen
Traditionally this Mediterranean fish stew is garnished with grilled toast that has been schmeared with aioli. For Passover, I am leaving out the toast (duh!) and adding creamy fingerling potatoes to the delicious concoction to add a bit of heartiness. A generous drizzle of extra virgin olive oil and dollop of garlicky aioli and you have an amazing entrée or starter for the Seder or Chol Hamoed days.
3 tablespoons extra virgin olive oil
Suggested garnishes: homemade aioli (see recipe below), fresh chervil, additional lemon and orange zest
Place a large saucepan or stock pot, coated with the olive oil, over medium heat. Sweat the leeks until they are very soft and fragrant (about 10 minutes). Add the carrots and fennel and continue cooking until all of the vegetables have softened (about 15 minutes). Add the garlic and continue cooking until the garlic is very fragrant (about 2 minutes).
Add the remaining ingredients, except for the halibut, and simmer for 45 minutes or until the potatoes are cooked through. The Bourride can at this point be cooled and stored, covered, in the refrigerator and brought back to a simmer before serving.
About 20 minutes before serving, bring the Bourride to a simmer, add the fish pieces and simmer, covered, until the fish is firm and opaque (about 15 minutes).
Divide the Bourride in large serving bowls, generously drizzle with tasty extra virgin olive oil, dollop with aioli and sprinkle with fresh chervil.
Yield: Serves 4-6
Chef Laura Ingredient Hint
Extra Virgin Olive Oil Aioli
4 egg yolks
In a small bowl, whisk the egg yolks with the garlic, lemon juice, anchovies (if using) and salt and pepper until a smooth paste.
Drop by drop, whisk in the olive oil until a thick aioli begins to form. You can do this in a food processor or by hand (I DO IT ALL THE TIME BY HAND AND HAVE KILLER BICEPS!).
Once the aioli begins to form, you start to add the oil in a bit faster. If the aioli appears to be too thick, add a bit more lemon juice.
Store the aioli covered, in the refrigerator, for up to 5 days.
Recipes: Fish, Fish Stew, Kosher, Passover Friendly