Matt Tebbutt’s Seafood Bourride

Matt Tebbutt's Seafood Bourride as seen and heard on The Recipe Podcast.

Prep Time: 60 mins
Cooking Time: 10 mins
2 people

Used in this recipe

Ingredients

1 x 720ml jar of best quality fish /seafood soup ( or homemade!)
Pinch of saffron
A few orange peelings
1 star anise
A bay leaf
A few tarragon or thyme sprigs
Selection of fish inc. raw prawns, mussels, scallops, thick white fish …halibut / bass / bream / cod etc (enough for a small selection per serving)
1 small French stick or ciabatta to slice

Rouill:

2 egg yolks
100ml veg oil
100ml Filippo Berio Olive Oil
1-2 tbsp harissa paste
3 cloves minced garlic
1 lemon to squeeze

Method

Bring the soup / stock to the boil with all the other bits.
Simmer for 10-20 minutes to infuse. Taste and season.
Check the consistency, if it’s too thick it may need sieving.
Keep warm.
Check the consistency.
Mix the yolks with the garlic and harissa.
Slowly add the oil to thicken.
Taste & season. Add Leon juice.
Let down to a smooth spoonable consistency.
Take the selection of fish and cut into small / medium pieces. dust in seasoned flour.
Fry the fish on both sides till golden now add a ladle of the soup / stock and simmer for a few minutes to finish the fish cooking.
Take a tablespoon of the rouille and whisk into the broth to thicken, add more if necessary. Taste and season.
To serve, grill or fry the bread on both sides.
Rub with a garlic clove and drizzle over some olive oil, put to the side of the soup and serve.

Top Tips

Need thick meaty white fish, and a good selection of them.
Punchy rouille, make sure it’s whisked in well to amalgamate and thicken.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.