Sonoma Bourride With Halibut

Name: Sonoma Bourride With Halibut
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 6 cups fish fumet; 2 cups aioli; 2 lbs halibut fillets, cut into 4 equal pieces; kosher salt; black pepper; 1/2 baguette, thinly sliced; 3 tablespoons olive oil or 3 tablespoons butter; 8 garlic cloves, slivered; 1 small leek, white part only and cut into thin rounds; 1 small carrot, diced; 12 small tiny new potatoes, quartered; 1 small zucchini, diced; 1 small yellow squash, diced; 1 tablespoon parsley, minced; 1 tablespoon chives, minced; 1 teaspoon tarragon, minced

Submitted by SkinnyMinnie

"This is one of the BEST foods ever put in my mouth!! In France, you will find bourride with monkfish. However, it is now listed on Seafood Watch as a fish we should avoid entirely because of overfishing and habitat damage. Halibut is a GREAT substitute, as is farmed sturgeon. This can also be made with salmon or shellfish. The recipe may take some time (the fumet #184729, and the aioli #184748), but OHHHH is it worth it!! Make the fumet and the aioli ahead to save time."

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Ready In:: 1hr
Ingredients:: 16
Serves:: 4

ingredients

6 cups fish fumet
2 cups aioli
2 lbs halibut fillets, cut into 4 equal pieces
kosher salt
black pepper
¹⁄₂ baguette, thinly sliced
3 tablespoons olive oil or 3 tablespoons butter
8 garlic cloves, slivered
1 small leek, white part only and cut into thin rounds
1 small carrot, diced
12 small tiny new potatoes, quartered
1 small zucchini, diced
1 small yellow squash, diced
1 tablespoon parsley, minced
1 tablespoon chives, minced
1 teaspoon tarragon, minced

directions

First, make the fish fumet. This can be done a day or two ahead.
Make the aioli and chill it. This can also be made ahead.
Preheat the oven to 250ºF.
Season the halibut all over with salt and pepper, and set aside breifly.
Arrange the baguette slices in a single layer on a baking sheet and toast, turning once, until golden brown on both sides, about 20 minute Cool and set aside.
Meanwhile, heat the olive oil or butter in a large deep skillet set over medium-high heat.
When the pan is hot, add the fillets and sear for 2 min; turn and sear 2 more minute.
Transfer the fillets to a plate.
Reduce the heat to medium-low, add the garlic, leek and carrots and saute until they begin to soften, about 6 minute.
Season with salt and pepper.
Add the potatoes, saute for 2 min, add the zucchini and squash, toss together with the other vegetables and season with salt and pepper.
Add the fish fumet (fish stock), increase the heat to medium and simmer for 5 minute.
Taste the potatoes and if they are not tender, simmer 2-3 min more.
Taste the broth and correct the seasoning.
Use a ladle to transfer 1 cup of the broth to a small bowl. This will be used to temper the aioli.
Return the fish to the pot, reduce the leat to low, cover and simmer for 5 minute.
Meanwhile, set aside a generous 1/3 cup of aioli. This will be spread on the toasts later.
Stir in 2 Tbs of the reserved broth into the the remaining aioli until the mixture is smooth.
Add 2 more Tbs, mix again, and repeat until all of the broth has been mixed into the aioli.
With a slotted spoon transfer the fish fillets into individual soup bowls.
With the heat on very low, stir the tempered aioli and the fresh herbs into the broth and vegetables. Do NOT let this mixture simmer or boil. (Ours curddled in class -- didn't look good, but tasted out of this world.).
Remove from heat.
Slather the reserved aioli over the toasted baguetts.
Ladle the broth and vegetables over each portion of fish.
Garnish with a baguette slice.
Serve immediately.
VARIATIONS:
For a soup that is even more velvety in texture, stir in two beaten egg yolks into the aioli before add the broth.
WITH SALMON:
Use 2 lbs of wild salmon fillets. Omit the carrots, zucchini and squash. After cooking the leeks and garlic, stir in 4 tomatoes that have been peeled, seeded, and minced. Add a generous pinch of saffron threads to the broth just before stirring in the tempered aioli.
WITH SHELLFISH:
Use a mix of cockles, small clams, mussels, and large shrimp in place of fish. Saute the shrimp and remove from the pan. Simmer the cockles, clams, and mussels in fumet just long enough for the shells to open. Return the shrimp to the pot after the shells have opened to heat them through.

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RECIPE SUBMITTED BY

SkinnyMinnie

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting"> Hi! My name is Robin, and welcome to my about me page. I will try to be as brief as possible, but I tend to be long winded. If you get bored at anytime, feel free to move on...I won't be offended. I was born in the great city of New Orleans, but have had the pleasure of travelling and living all over the place. My parents moved to Lafayette, Louisiana when I started high school. After high school, I was a nanny and lived in England (London). I miss it A LOT!! England, not the being a nanny part. I lived and got married in California (Los Angeles), but we moved back to Lafayette to be closer to family. Well, to make a long story short, things didn't work out and we got a D-I-V-O-R-C-E!!! After that, I packed up and moved to Texas (Beaumont). I met the love of my life (Toby) on-line - believe it or not - and he whisked me away to Kentucky (Louisville). Which is where I lay my head and call home now. I absolutely love it here!! I love having seasons!! The trees changing colors in Fall and snow in the Winter, along with a BEAUTIFUL Spring and HOT Summer!! We live in the house Toby grew up in, and are about to start doing some MUCH needed renovations! (I DEMAND A BIGGER KITCHEN!!) I have recently (this past year) started growing my own herbs. I threw in a few tomato plants for good measure :D. Now I have the bug!! I want more more MORE!! So Toby has so lovingly decided to make me an actual garden. This way I can grow all sorts of fun stuff!! I can't wait!! I love fresh home grown veggies and stuff!! And NOTHING beats fresh herbs!!! Toby has a son (Zach, 11) from a previous marriage. I guess that would make me the wicked stepmom.....I hope not!!! We also have in our lovely family 2 dogs (Daisy, a Cockapoo who runs the house and Missy, a Black Lab), a cat (Mystery), and a ferret (Flower). I am a stay at home stepmom (that is my job), so I have all day to cook and look up different recipes. I LOVE it!! I have figured out that I can cook twice as much if I give half of what I cook away....LOL!! This means Toby's business partner and his wife eat just as well as we do!! They have told me on many occasions, that if I can't take Toby anymore they will add on to their house to make room for me. All I have to do is cook!! LOL!! My parents are foodies and I TOTALLY blame them for my passion for food!! I will try anything once. I have found that I really do like some things I "thought" I hated. Although, I do still HATE (green)peas!! Here is my rating key for reviews: ***** = HEAVEN - I would not change a thing!! **** = Was VERY good, but would make a few changes *** = Not a bad recipe, but would make quite a few changes if I made it again ** = Would have to make a lot of changes to enjoy * = Didn't enjoy it at all, and will probably not make again.

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