Scallop Bourride

By Florence Fabricant

Updated February 28, 2024

  • Lars Klove for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
4(61)
Comments
Read comments

Bourride is a Provençal fish stew enriched and thickened with aioli, a garlic mayonnaise. It is often made with the same types of “trash fish” that go into a classic bouillabaisse. But here I use sea scallops. Their creamy sweetness makes this dish a particular indulgence. You will not need more than a green salad and a light fruit dessert to make this a satisfying dinner. A steely, minerally chardonnay can balance and tame the richness of this dish, while an oakier example will enhance its lushness. If you prefer not to make the mayonnaise, you can substitute a commercial brand, seasoned with crushed garlic.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 cups fish stock

  • Large pinch saffron threads

  • 12 thin slices baguette

  • 1 ½ cups extra virgin olive oil

  • 6 large cloves garlic

  • 1 large egg

  • Juice of 1 lemon

  • Salt

  • Cayenne or espelette pepper

  • 1 medium fennel bulb

  • 1 cup finely chopped leek

  • 1 red bell pepper, seeded, cored and finely chopped

  • 1 ½ cups dry white wine, preferably chardonnay

  • 2 tablespoons Pernod

  • 28 ounces sea scallops, side tendon trimmed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

29 grams carbs; 95 milligrams cholesterol; 1077 calories; 60 grams monosaturated fat; 9 grams polyunsaturated fat; 12 grams saturated fat; 85 grams fat; 4 grams fiber; 1514 milligrams sodium; 32 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat stock in saucepan, add saffron and set aside. Lightly toast baguette slices and brush with 1 tablespoon oil.

  2. Step 2

    Turn on food processor, drop 4 cloves garlic in feed tube and let mince. Scrape down. Add egg and process briefly. With machine running, slowly pour in 1 cup olive oil. Mixture will thicken to a mayonnaise. Add 2 tablespoons lemon juice, process briefly and season with salt and cayenne or espalette. Refrigerate.

  3. Step 3

    Reserve 1 tablespoon fennel fronds and mince. Trim and finely chop bulb. Heat remaining oil in a 3- to 4-quart casserole. Add chopped fennel bulb, leek, bell pepper and remaining garlic. Sauté on low heat until soft. Add wine and Pernod. Simmer briefly. Strain fish stock and add. Season with salt and cayenne. Set aside until 10 minutes before serving.

  4. Step 4

    Bring broth to a simmer. Add scallops and cook until done, about 4 minutes. On low heat, gradually whisk in reserved mayonnaise. Heat to a gentle simmer but do not boil. Place 2 baguette toast slices in each of 4 soup plates, spoon in bourride and top with another slice of toast and minced fennel fronds. Serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
61 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

jim

We halved the recipe for two people. 4 scallops each. Delicious. omitted the Pernod because we were unable locate a small bottle for sale. Used less garlic than suggested. Recommend giving the thin fennel a 10 min headstart in the saute pan.

dhwsmith

Question: you add saffron to the stock but later strain the stock. Doesn't this remove the saffron, and isn't that wasteful?

jim

We halved the recipe for two people. 4 scallops each. Delicious. omitted the Pernod because we were unable locate a small bottle for sale. Used less garlic than suggested. Recommend giving the thin fennel a 10 min headstart in the saute pan.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.