Seafood Bourride

This broth is a simple yet elegant celebration of seafood.

I attended a cooking class in March. It was a gift from my former place of work. I learnt a few tricks, but I also became quickly aware that I knew a lot more than most of the people there. The class was for a three course, peasant-style French menu. My favourite course was the entree, which is the recipe I’m sharing with you. I have changed it from its original state and you’re welcome to do the same. The flavours are delicate, and you will need to taste along the way to balance it. It’s a light broth and acts as an ideal starter for a heavy French menu. Although you could use this as a starter for any type of menu.

If y’all are interested in checking out a cooking class, I’d recommend giving it a go. I went to Golden Pig and it was a good experience. There were a few couples and a lot of mums who had been given the class as a present from their children. Alternatively, you could just get some lessons off me. I have hosted a singular class in my time. The class was for two friends (you know who you are - Kat and Tara cough cough) and now they both know how to make pizza dough.

Makes enough for 8 servings as a starter or 3 - 4 as a main

The Broth

2 Tbs olive oil
5 cloves of garlic, crushed
2 chillies, chopped*
1-2 leeks (white parts only), roughly chopped
1 fennel bulb, roughly chopped
2 onion shallots, roughly chopped
1 tsp fennel seeds
1/4 tsp cayenne pepper
3 roma tomatoes, quartered
1 bay leaf
1 1/2 cups dry white wine

4 cups seafood stock (or vegetable or chicken stock if allergic to shellfish, like my dad)
1/2 - 1 tsp saffron threads

mixed seafood (I go for 16 scallops, 8 small portions of firm, white fish (snapper/barrimundi), 16 squid rings, 8 large green prawns (omit if allergic))
lemon, salt and pepper for seasoning
parsley and dill, chopped for topping

The Aioli

6 - 10 cloves garlic (I sometimes confit my garlic in the oven prior to or grate raw)*
2 egg yolks
1 Tbs Dijon or German mustard
salt and pepper
1 Tbs lemon juice (or apple cider/white wine vinegar)
250 ml olive oil (everyone says neutral oil or mild olive oil but I like a strong flavour - you do you)

To make the broth

Heat oil in a medium pot and sweat garlic, leek, fennel, chillies, shallots and fennel seeds for around half an hour, until softened but not browned
Add cayenne pepper, tomatoes, bay leaf and wine, cook until the wine has reduced by half
Once reduced, strain off the solids and reserve the liquid
In another saucepan toast the saffron threads until fragrant
Place stock in a pot and gently heat, add the saffron to this pot and simmer for around 25-30 minutes
Add the stock to the reserved liquid, season with salt and pepper, then put aside and heat prior to serving
Prepare seafood and gently poach seafood (starting with fish, then scallops and calamari) in a shallow pan of simmering salted water and a pinch of saffron.*

To make the aioli:

Place confit garlic or grate raw garlic into bowl of food processor.
Add egg yolks, lemon juice (or vinegar) and mustard into bowl with garlic. Process until homogeneous.
With the mixer on low speed, slowly add the oil until thickened custard consistency.
Season with salt and pepper, rest in fridge until needed.

To Assemble:

Place poached seafood into bowls and ladle over heated broth
Top with parsley and dill
Serve with aioli, lemon wedge and crusty bread.

Notes:

* I add whole Birdseye chillies, including the seeds. You will strain it off but don’t add if you’re afraid of spice.

* My tips for poaching seafood, is to gently cook until the seafood has lost most of its translucency. It will continue to cook once you remove it and place it in the bowl and will cook further again once the broth is poured over. Aim for under-cooking as it will cook. Also ensure the fish pieces are of a similar size, this will mean they will take the same amount of time to cook.

* To cheat’s confit garlic, place 6-12 cloves or a head into alfoil, pour over 1-2 tbs of olive oil then secure foil. Place into pre-heated oven at 180’C for half an hour. Garlic should be squish-able consistency when removed.

* You can make the aioli without a processor, use a bowl and whisk. Ensure you whisk, while adding the oil slowly.