PHOTOGRAPHS STUART WEST FOOD STYLING SOPHIE AUSTEN-SMITH STYLING MORAG FARQUHAR
CHEF’S STEP BY STEP
“A rich Provençal fish stew, spiked with saffron and thickened with aïoli, bourride is perhaps less riotous than bouillabaisse but no less flavourful, and the saffron-aïoli combination is deeply satisfying. Some recipes call for diced carrots or leeks floating in the stew, but I roughly chop everything, extract the flavours, then strain the stock. I like to add citrussy orange zest to the base and a pinch of hot cayenne pepper to finish.”
ALEX JACKSON, HEAD CHEF OF SARDINE, LONDON N1
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