Bourride of pollock and mussels

Name: Bourride of pollock and mussels
Yield: Serves 4
Cuisine: France
Ingredients: 4 slices of white bread; 500 ml chicken stock; sea salt and black pepper; 12-16 large mussels; finely grated zest of ½ orange; 1 red bird’s eye chilli, deseeded and finely chopped; 2 pinches of saffron strands; ¼ red pepper, deseeded and thinly sliced; 30 g butter; 1 tbsp chopped celery; coriander leaves, to garnish; 1 tbsp vegetable oil; 2 shallots, peeled and finely chopped; 600 g skinless pollock fillet

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

I ORDERED THIS SOUP A DECADE AGO IN A MODEST BISTRO IN MONACO - THEN RUN BY FRANCK CERRUTI - AND I’VE LOVED IT EVER SINCE. BOURRIDE IS A VARIATION OF BOUILLABAISSE, SPIKED WITH CHILLI AND ORANGE ZEST, THICKENED WITH AÏOLI AND SERVED WITH FRIED BREAD.

Ingredients

12-16 large mussels
600 g skinless pollock fillet
1 tbsp

Europe
France
Mediterranean

Method

Scrub the mussels clean under cold running water and pull away their beards. Discard any that are damaged or open and do not closed when sharply tapped. Rinse the pollock fillet, pat dry with kitchen paper and cut into 5cm pieces. Set aside with the mussels.
Heat the oil in a large saucepan over a low heat. Add the shallots, red pepper and celery and fry gently