Julia Child Bourride

​This delicious Julia Child Bourride with aïoli is a creamy and aromatic dish that’s both quick and easy to prepare. Using common ingredients like firm white fish, shrimp, and a rich garlic-infused aïoli, this flexible recipe allows for substitutions based on what’s available. The key feature of this stew is the homemade aïoli, which not only enriches the broth but also adds a delightful depth of flavor.​

Ingredients Needed

For the Aïoli

• 2 tsp fresh lemon juice
• 1 clove garlic, minced
• 1 egg yolk, at room temperature
• Kosher salt, to taste
• 1 cup olive oil

For the Soup

• ¼ cup olive oil
• 1 tsp fennel seeds
• ¼ tsp cayenne pepper
• 2 cloves garlic, crushed
• 2 leeks (white parts only), roughly chopped
• 2 onions, roughly chopped
• 2 plum tomatoes, quartered
• 1 bay leaf
• 1½ cups dry white wine
• 4 cups  seafood stock
• 2 lb firm white fish (halibut or monkfish), skinless, pin bones removed
• 10 oz  medium shrimp, peeled and deveined, tails removed
• ½ tsp saffron threads
• Kosher salt and black pepper, to taste
• 2 tbsp minced parsley
• Toasted baguette, for serving

How To Make Bourride

1. Make the Aïoli: Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl over a saucepan of simmering water until thick, 2–3 minutes. Transfer to a blender and, with the motor running, drizzle in olive oil until emulsified. Transfer to a bowl and set aside.
2. Cook the Vegetables: Heat olive oil in a 6-qt saucepan over medium heat. Add fennel seeds, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until softened, about 15 minutes.
3. Simmer the Broth: Add white wine and simmer until reduced by half, about 4–5 minutes. Pour in seafood stock and 2 cups (480 ml) of water, bring to a boil, then reduce heat to medium and cook until slightly reduced, 12–15 minutes. Strain the broth and return it to the saucepan.
4. Cook the Seafood: Add fish, shrimp, saffron, salt, and black pepper to the broth. Simmer until the fish is firm and the shrimp are pink, about 2–3 minutes. Use a slotted spoon to divide seafood between serving bowls.
5. Thicken the Broth: Whisk ½ cup (120 ml) broth into the aïoli, then return the mixture to the saucepan. Cook over medium heat until slightly thickened, about 4–5 minutes.
6. Serve: Ladle the thickened broth over the seafood. Garnish with parsley and serve with toasted baguette.

Recipe Tips

• Use Fresh Seafood: Fresh fish and shrimp will give the best flavor. Stick to firm white fish like halibut or monkfish.
• Control the Heat for Aïoli: Whisk the egg yolk gently over low heat to prevent it from scrambling.
• Strain for a Smooth Broth: Straining the broth removes solids and ensures a silky texture.
• Don’t Overcook the Seafood: Fish should be just firm, and shrimp should be pink but not rubbery.
• Toast the Baguette Well: A crunchy toasted baguette pairs beautifully with the rich broth.

How To Store & Reheat Leftovers

• Refrigerate: Transfer leftover bourride to an airtight container and refrigerate for up to 2 days.
• Reheating: Reheat leftover bourride gently in a saucepan over low heat until warmed through 5 minutes. Avoid boiling to prevent overcooking the seafood.​

Nutrition Fact

Serving Size: 1 bowl (2 cups)

• Calories:450​
• Total Fat: 69 g
• Cholesterol: 110 mg​
• Sodium: 496 mg​
• Total Carbohydrate: 24 g​
• Dietary Fiber: 3 g
• Sugars: 4 g​
• Protein: 38 g

Try More Recipes:

• Julia Child Beef Vegetable Soup Stew
• Julia Child Beef Tournedos
• Julia Child Beef Daube Provencal
• Julia Child Beef Tenderloin Recipe
• Julia Child Beef And Onions Braised In Beer