Mediterranean Fish Stew with Garlic Mayonnaise

Name: Mediterranean Fish Stew with Garlic Mayonnaise (Bourride à l’Aïoli Provençale)
Prep time: 3 h
Total time: 3 h
Yield: For 4 people
Cuisine: French
Ingredients: Extra fish heads and large bones, usually a gift from the fishman (about 2 lbs.); Orange (1, for its rind); (All these fish should be boned by the fishman, cut into largish chunks, and the valuable heads and bones wrapped separately.) Boned fillets, preferably a mixture of cod, haddock, flounder, sole, etc. (about 1½ lbs. in all); (All these fish should be boned by the fishman, cut into largish chunks, and the valuable heads and bones wrapped separately.) Boned fillets, preferably a mixture of cod, haddock, flounder, sole, etc. (about 1½ lbs. in all); Sweet Bermuda or Spanish onions (2 large); Sweet Bermuda or Spanish onions (2 large); Small carrots (1 bunch); Leeks, white parts only (11 medium); Fennel (1 head); Fresh parsley (1 bunch); Tomatoes (6 medium); White celery (1 head); All-purpose flour (1 to 2 Tb); Garlic (up to 9 cloves, according to taste); Yellow onions (2 medium); Mayonnaise (1 cup); Crystal salt, freshly ground black Tellicherry pepper, whole bay leaves, whole cloves, Spanish saffron filaments, dried or Fresh thyme; Dry white wine (1¾ cups); Olive oil, green virgin (about ½ cup); Olive oil, green virgin (about ½ cup); Crystal salt, freshly ground black Tellicherry pepper, whole bay leaves, whole cloves, Spanish saffron filaments, dried or Fresh thyme; Crystal salt, freshly ground black Tellicherry pepper, whole bay leaves, whole cloves, Spanish saffron filaments, dried or Fresh thyme; Crystal salt, freshly ground black Tellicherry pepper, whole bay leaves, whole cloves, Spanish saffron filaments, dried or Fresh thyme; Crystal salt, freshly ground black Tellicherry pepper, whole bay leaves, whole cloves, Spanish saffron filaments, dried or Fresh thyme; A selection of seasonal fish, say, the following: Mackerel, whole fish, with head (about 1 lb.); A selection of seasonal fish, say, the following: Mackerel, whole fish, with head (about 1 lb.); Crystal salt, freshly ground black Tellicherry pepper, whole bay leaves, whole cloves, Spanish saffron filaments, dried or Fresh thyme; Crystal salt, freshly ground black Tellicherry pepper, whole bay leaves, whole cloves, Spanish saffron filaments, dried or Fresh thyme; (All these fish should be boned by the fishman, cut into largish chunks, and the valuable heads and bones wrapped separately.) Boned fillets, preferably a mixture of cod, haddock, flounder, sole, etc. (about 1½ lbs. in all); Eel (about 1 lb.)

Bourride à l’Aïoli Provençale

Preparation info

For
4
people

Difficulty
Medium
Ready in
3 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

Fine at any time of the year, but especially good as a one-dish summer meal. (See menu and wine suggestions.)

Ingredients

Staple Items

Butter (4 Tb)
Lemon (½)
Mayonnaise (1

Europe
France
Fish course
Stew
Pescatarian
Mediterranean
Summer

Method

First, prepare a classic Provençal fish court-bouillon—a well-flavored fish stock. Using chopping block and small chopper, cut the 2 pounds of fish heads and bones into chunks, wash, then hold. Slit open the 11 leeks, wash out any remaining sand under fast-running cold water, cut the white