Bourride of red mullet, gurnard and fresh salted cod
- Prepare
- overnight
- Cook
- 1 to 2 hours
- Serve
- Serves 4
- Dietary
- Dairy-freeNut-free
A decadent fish stew with a rich aioli, spicy harissa and baguette croutons. The definition of cosy.
Ingredients
For the fresh salted cod
For the fish stock
For the aioli
- 4 garlic cloves, peeled
- ½ tsp salt
- 1 free-range egg yolk
- 2 tsp lemon juice
- 175ml/6fl oz extra virgin olive oil
For the bourride
- 2 tbsp olive oil
- 1 onion, chopped
- 1 small leek, chopped
- ½ fennel bulb, chopped
- 4 garlic cloves, chopped
- 2 thick strips orange zest
- 2 tomatoes, sliced
- 1 bay leaf
- 1 fresh thyme sprig
- ½ tsp salt
- 200–250g/7–9oz skin-on red mullet fillet, cut into 50g/1¾oz pieces
- 200–250g/7–9oz skin-on gurnard fillet, cut into 50g/1¾oz pieces
For the harissa
- 170g/6oz jar roasted red peppers, drained
- 1 tsp tomato purée
- 1 tsp ground coriander
- pinch saffron strands
- 2 medium–hot Dutch red chillies, stalks removed and roughly chopped
- ¼ tsp cayenne pepper
- ¼ tsp salt
For the croûtons
Method
To make the cod, sprinkle the salt over the base of a plastic container to make a layer that is 1cm/½in deep.
Put the cod fillet on top and then completely cover it in another thick layer of salt. Cover and chill in the fridge overnight.
By the next day, the salt will have turned to brine. Remove the cod from the brine and rinse under cold water. Cover with fresh water and leave to soak for 1 hour. After soaking, cut the cod into 50g/1¾oz pieces and set aside.
To make the fish stock, put all of the ingredients and 2.5 litres/4½ pints water in a large saucepan and simmer very gently for 30 minutes.
Strain through a muslin-lined fine sieve into a large bowl and set aside. (If not using immediately, leave to cool then chill or freeze.)
To make the aioli, place the garlic, salt, egg yolk and lemon juice in a bowl.
Combine using a whisk or an electric hand-held mixer. Very gradually whisk in the oil to make a thick mayonnaise-like mixture. Set aside.
To make the bourride, heat the oil in a large saucepan. Add the onion, leek, fennel, garlic and orange zest and fry gently without colouring for 5 minutes.
Add the tomato, bay leaf, thyme and salt. Pour in the reserved fish stock, bring to the boil and simmer for 30 minutes.
Add the mullet, gurnard and cod pieces and simmer gently for 5 minutes. Carefully lift the fish pieces out onto a warmed serving dish and keep warm.
Strain the cooking liquor through a fine sieve into a clean saucepan, pressing out as much liquid as you can with the back of a ladle.
Whisk a ladle of the cooking liquor into the bowl of aioli. Stir the mixture back into the pan and cook over a low heat until slightly thickened. Do not let it boil.
Meanwhile, to make the harissa, blend all of the ingredients in a food processor or blender until smooth.
To make the croûtons, heat the oil in a frying pan and fry the bread on both sides until crisp and golden.
Spread the croûtons with the harissa.
Divide the fish pieces between warmed bowls and evenly pour the aioli fish sauce into each bowl. Serve with the harissa croûtons.
