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Cod and shrimp soup

Shrimp and Cod Soup, Bourride

This French Bourride with it's fresh and bright saffron and white wine broth is exquisitely flavored with fennel, cayenne, garlic, leeks, tomato and bay leaf. Homemade aïoli thickens the broth in this satisfying Marsellais stew made with cod and shrimp.
Course Soup
Cuisine French
Servings 6
Author Saveur Magazine

Ingredients

  • 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:
  • 1 cup ⁄4 olive oil
  • 1 tsp . fennel seeds
  • 1 tsp ⁄4 . cayenne
  • 2 cloves garlic crushed
  • 2 leeks white parts only, roughly chopped
  • 2 onions roughly chopped
  • 2 plum tomatoes quartered
  • 1 bay leaf
  • 1 1 cups ⁄2 dry white wine
  • 4 cups seafood stock
  • 1 1/2 pound skinless firm white fish
  • 1 pound medium shrimp peeled and deveined, tails removed
  • 1 tsp ⁄2 . saffron threads
  • Kosher salt and freshly ground black pepper to taste
  • 2 tbsp . minced parsley
  • Toasted baguette for serving

Instructions

  1. Make the aïoli: Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl; set aside.
  2. Make the soup: Heat oil in a 6-qt. saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
  3. Whisk 1⁄2 cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes; ladle over fish. Garnish with parsley; serve with toasted baguette.