BOURRIDE by Alex Jackson
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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Bourride
SERVES 4. HANDS-ON TIME 1 HOUR, SIMMERING TIME 1 HOUR 30 MIN
MAKE AHEAD
Make the recipe up to the end of step 4 up to a day ahead (but don’t cook the potatoes). Chill the stew and aïoli in separate sealed containers.
FOOD TEAM’S TIPS
Make sure the fish you buy is from sustainable sources – see the Marine Conservation Society’s (mcsuk.org) Good Fish Guide. For wild-caught fish choose those certified by the Marine Stewardship Council and the Responsible Fishing Scheme and, for farmed fish, look for the labels of the RSPCA Freedom Food and the Global Aquaculture Alliance.