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Digital Subscriptions > Delicious Magazine > September 2018 > BOURRIDE by Alex Jackson

BOURRIDE by Alex Jackson

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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About Delicious Magazine

As summer wanes and turns to autumn, the September issue of delicious. gets cosy with favourite curries and a classic blackberry and apple crumble. Mellow fruitfulness indeed! Michel Roux Jr shows what he rustles up at home, Angela Hartnett puts on a feast for sharing and Gill Meller cooks a lobster spaghetti. Plus we’ve got Zoe Adjonyoh’s Ghanaian menu, a simple guide to pickling and fermenting (everyone’s doing it), a spectacular salted peanut mousse and chocolate meringue stack and much more. Gorgeous.