Bourride Sètois

This bourride comes from Sète, in the south of France along the western end of the Mediterranean coast. It is prepared by poaching fish in a nage made with aromatic vegetables and herbs. Once the fish is cooked, the poaching liquid is then strained and whisked into an aïoli, which lightly binds it and contributes to its flavor. This is a model for finishing fish poaching liquid with mayonnaise. Any of the classic mayonnaises in this chapter can be used, as well as improvised mayonnaises usi