Bourride Sètoise - Provence Fish Soup With Aïoli

Recipe by French Tart




  • In a large pan bring to the boil the roughly chopped tomatoes and onions, 5 cloves of garlic, the thyme, saffron & orange zest.
  • Add 2 tablespoons of the olive oil & one glass of white wine plus 1 litre of water.
  • Simmer for 20 minutes.
  • Meanwhile, pound the remaining garlic to a puree in a pestle and mortar (or liquidise it if you are feeling lazy).
  • Blend in 2 egg yolks and add salt and pepper.
  • Gradually beat in the remaining olive oil in a thin stream, using a whisk, until you feel the aioli is thick enough.
  • Add lemon juice to taste and leave on one side. (Reward yourself for your efforts by drinking the other glass of wine!).
  • Cut the skinned and boned fish into 1" chunks and add it to the saucepan.
  • Poach for 15 minutes.
  • Then remove the fish with a draining spoon and keep warm.
  • Sieve the stock and discard the *vegetables.
  • Return the stock to the pan and reheat gently.
  • Take about half of the aioli and beat the remaining egg yolk into it. Then slowly pour the warmed stock onto it, stirring constantly.
  • Return this mixture to the pan and heat gently, stirring all the time, until it thickens slightly.
  • It should be like rather thin custard. Don't let it boil, or it will curdle.
  • Divide the cooked fish between serving bowls and pour the soup over it.
  • Serve with thin slices of toasted French bread and the remaining aioli.
  • NOTE: I serve the *vegetables - tomatoes, onions & garlic on the side as an extra vegetable.