Soup & Comfort by Pamela Ellgen

Author:Pamela Ellgen
Language: eng
Format: epub
Publisher: Arcas Publishing
Published: 2015-07-14T16:00:00+00:00

COOKING TIP: Get a head start on this recipe by making the soup without the seafood a day ahead of time. Simply bring it to a simmer just before serving and add the fish and shellfish as described above.

Nutritional Information Calories: 553; Saturated Fat: 3g; Carbohydrates: 22g; Sodium: 632g; Fiber: 5g; Protein: 67g

BOURRIDE

SERVES 4 TO 6 PREP 15 MINS COOK 45 MINS

PALEO-FRIENDLY GLUTEN-FREE

The first time I made Bourride, I expected something akin to Bouillabaisse, given that the ingredients are so similar. While the flavors are nearly identical, the texture and presentation of Bourride are truly unique. The broth is perfectly smooth and thickened with a simple garlic aioli, with the seafood set artfully in the center of each bowl.

FOR THE AIOLI

1 egg yolk

2 teaspoons fresh lemon juice

1 garlic clove, minced

Sea salt

¼ cup olive oil

¾ cup canola oil

FOR THE BROTH

1 tablespoon olive oil

2 leeks, white and pale green parts only, halved lengthwise and thinly sliced

2 onions, diced

4 garlic cloves, thinly sliced

1 teaspoon fennel seeds, coarsely ground

¼ teaspoon red chili flakes

3 plum tomatoes, cored and diced

Sea salt

1 cup dry white wine

1 quart Seafood Stock (here)

Pinch saffron

3 to 4 pounds fresh fish and shellfish, such as scallops, prawns, monkfish, sea bass, and halibut cleaned and cut (if needed) into 2-inch pieces

½ cup roughly chopped fresh flat-leaf parsley, for serving

TO MAKE THE AIOLI

1 In a medium bowl, whisk together the egg yolk, lemon juice, garlic, and a pinch of sea salt.

2 Slowly drizzle in the olive and canola oils, whisking constantly until emulsified.

3 Let the aioli rest in the refrigerator while you prepare the soup.

TO MAKE THE BROTH

1 In a large pot, mix together the olive oil, leeks, onions, garlic, fennel seeds, red chili flakes, and tomatoes and season with salt. Cook over medium heat for 15 minutes. Add the wine and cook for 5 minutes before adding the seafood stock. Cook for another 15 minutes.

2 Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. Wipe out the pot and return the broth to it. Bring the broth to a gentle simmer and add the saffron and seafood. Cover and cook until the clams have opened (if using) and the fish is opaque, 5 to 7 minutes. Remove the seafood from the pot and divide it among individual serving bowls.

3 Remove about ½ cup of the broth from the pot and whisk it into the aioli. Then pour the aioli into the hot broth and cook over gentle heat for 3 minutes, until slightly thickened.

4 Use a ladle to pour the soup around the seafood in each bowl. Garnish with fresh parsley.

5 Given that the soup is thickened with egg yolk, it is very difficult to reheat and is therefore best enjoyed immediately.

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