Mediterranean Fish Stew with Aioli | French Bourride Recipe

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today we have a very special episode we are making a recipe that was requested by one of my subscribers Michael and Kelley Thompson they requested a French Bourride this is basically a mediterranean fish stew with aioli of course i’m going to make a couple changes to the original version and add some spanish flair to give it a beautiful lift of flavors folks once again this is what great food is all about very easy to make comes together in about 30 minutes and promises to be one of the best fish stews you will ever taste we’re gonna begin by getting all our ingredients ready i’m gonna cut six baby new potatoes each one into four evenly sized quarters i’ve already washed these and patted them dry and as i’m cutting my ingredients i like to add them into separate bowls that way i don’t overcrowd the cutting board for the next ingredient i’m gonna grab three cloves of garlic and finely mince them finely dice half of an onion and cut two stalks of celery into pieces that are about a quarter inch thick for the final ingredient to prepare i’ve got one filet here of cod this is 390 grams which is about 14 ounces i bought mine frozen and thawed it out just to make things easier and cheaper so important to pat it completely dry with paper towels to remove any of the excess moisture in the fish that way it’s full of flavor and it’s got an incredible texture i’m going to cut the piece of cod into four evenly sized fillets and season them with sea salt and freshly cracked black pepper alright let’s start cooking our mediterranean fish stew i’m gonna grab a large saute pan heat it with a medium high heat and add in a generous two tablespoons of extra virgin olive oil after heating the olive oil for one minute i’m going to add in the diced onions into the pan the chopped up celery and the minced garlic and start mixing all these ingredients together like i always tell you when you are cooking on a medium-high heat so important to mix this continuously that way nothing burns and everything cooks evenly after about three minutes and those onions are nice and translucent i’m going to add in the chopped potatoes into the pan a quarter teaspoon of high quality saffron threads you’ll find a link to the one i’m using from golden saffron in the description box below season everything with sea salt and freshly cracked black pepper and i’m going to mix this all together until all these ingredients are perfectly combined once everything is well mixed i’m gonna add in one liter of a good quality fish broth this equals about four and a quarter cups i’m gonna get in there and give it a quick mix that way everything’s evenly divided and we’re gonna continue to cook this on a medium-high heat okay while our fish stew is cooking let’s make our homemade garlic aioli i’m going to add three cloves of garlic that i finely minced into a mortar along with a pinch of sea salt and pound down on these ingredients with a pestle until you form a paste then i’m going to add in one egg yolk at room temperature and half a teaspoon of lemon juice and i’m going to start whisking all these ingredients together in a circular motion and at the same time start slowly adding in half a cup of extra virgin olive oil the secret to the perfect aioli make sure you continue to whisk this in a circular motion while you slowly add in that extra virgin olive oil once you’ve added the half cup of olive oil and you end up with a beautiful thick and creamy mayonnaise-like texture the garlic aioli is done alright let’s move back to our fish stew it’s been exactly 15 minutes since i added the broth into the pan at this point those potatoes should be almost perfectly cooked you can always pull one of them out pierce it with a toothpick if it easily goes in but with some resistance these potatoes are almost done the next step i’m going to add in the fillets of cod into the pan and we’re going to cook this for another four to five minutes this is enough time for those potatoes to fully cook through as well as for those cod fillets to be perfectly cooked five minutes after adding the cod fillets into the pan i’m going to start removing them from the pan using a slotted spoon and transferring them into a dish then i’m going to turn off the heat and start plating the dish the way that you plate this dish is in layers the first thing we’re going to add is a piece of toasted bread into a shallow bowl then using a slotted spoon add in some of the potatoes and vegetables on top of the piece of toast add in a couple fillets of the cod on top pour in some of the hot broth all over the ingredients top it off with a generous portion of the homemade garlic aioli as you will notice that aioli is going to drip into the broth which is going to help thicken it up to give this stew an incredible flavor and sprinkle it with some freshly chopped parsley folks our mediterranean fish stew is done look how delicious this turned out let’s give it a try and see how it turned out i seriously cannot wait to try this so many beautiful flavors here so good first things first those potatoes perfectly cooked through they kinda just melt in your mouth that’s why i use the baby ones they cook a lot faster especially when you cut them in quarters as for the flavors that garlic aioli it’s just so good we use saffron here typically this dish does not have saffron but the saffron takes it to the next level one of the best fish stews ever so easy to make came together in about 30 minutes you can enjoy this during the summer next to a bottle of chilled white wine or even during winter next to a bottle of spanish red wine if you enjoyed today’s video hit that like button leave me a comment below if you’re not subscribed smash that subscribe button until the next time…Hasta Luego!!

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