Bourride. Fish Soup

A Mediterranean classic that you will find in Provence and Languedoc, bourride is a fish stew made with white fish and served with rouille and crusty bread. I wanted to recreate the most delicious thin fish broth I had in Le Chalut in Port Vendre, by Collioure, served with rouille (aioli with garlic and saffron) and slices of crusty bread. This particular recipe creates a burst of flavors and it can be served as broth or puree, or as traditional fish stew, similarly to Bouillabaisse.

Since I was looking for a thin broth, I've strained the soup and served only the broth, just as I tasted it Le Chalut.

Level: difficult
Serves: 8
Makes in: 2 hours

• ¼ cup olive oil
• 1 tsp. fennel seeds
• ¼ tsp. cayenne
• 2 cloves garlic, crushed
• 2 leeks, white parts only, roughly chopped
• 2 onions, roughly chopped
• 2 plum tomatoes, quartered
• 1 bay leaf
• 1½ cups dry white wine
• 4 cups seafood stock
• 2 lb. skinless firm white fish, such as halibut or monk fish, pin bones removed
• 10 oz. medium shrimp, peeled and deveined, tails removed
• ½ tsp. saffron threads
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp. minced parsley
• Toasted baguette, for serving

For the rouille

• 3 garlic cloves, chopped
• 2 egg yolks
• 150ml (5fl oz) olive oil
• ½ tsp cayenne pepper
• 4 tsp tomato purée
• lemon juice 

1. Heat oil in a 6-qt. saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
2. For the rouille, put the garlic into a pestle and mortar with some salt and grind to a purée. The salt acts as a good abrasive. Transfer to a bowl and mix in the yolks, then start adding the oil drop by drop, beating all the time (use a wooden spoon or an electric hand beater). The mixture should thicken as you add the oil. Stir in the cayenne. Add the tomato purée, then lemon juice to taste. Add more lemon juice or cayenne if you want.
3. Serve the soup hot, offering bowls of gruyère, toasted baguette, and rouille on the side. 

Original source: http://www.telegraph.co.uk/foodanddrink/, http://www.saveur.com

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Cream of Red Bell Pepper Soup

• 2 tbsp butter
• 4 red bell pepper, chopped
• 1 white onion, chopped
• 4 minced garlic
• 3 cups chicken broth
  
• 1/2 cup light cream or milk
  
• 1/8 tsp black pepper 
• salt to taste

1. Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender. 
2. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth. 
3. Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

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Vegetable Barley Soup

A fantastic recipe for winter time.

• 8 cups vegetable broth
• 1 cup barley, uncooked
• 2 large carrots, chopped 
• 2 celery, chopped 
• 1 3/4 cups (14oz) canned tomatoes
• 1 zucchini, chopped
• 2 cups (15 oz) canned garbanzo beans, drained
• 1 white onion, chopped
• 3 bay leaves
• 1 tsp garlic powder
• 1 tsp white sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried parsley
• 1 tsp curry powder
• 1 tsp paprika
• 1 tsp Worcestershire sauce 

1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. 
2. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. 
3. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. 
4. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving. 

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Beef Barley Soup

• 1 lb / 0,5 kg stew beef, cut in 1" / 2 cm pieces
• 2 cups carrots, sliced
• 1 cups celery, sliced
• 3/4 cups green bell pepper, chopped
• 1/2 cups barley, uncooked
• 1 cup white onion, chopped
• 1/4 cup parsley, chopped
• 2 tsp salt
• 3/4 tsp dried basil leaves
• 2 tbsp ketchup or tomato sauce 

1. In a heated skillet, brown the beef pieces.
2. Layer in a slow cooker all of the ingredients. Cover with 5 cups of water. Do not stir. 
3. Cook 9-11 hours.

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Ezo Soup (Bride's Soup)

• 1/2 cup red lentils
• 1/2 cup bulgur
• 1 white onion, minced
• 6 cups of water or brot
• 2 tbsp tomato paste
• 50g butter
• 1/2 tsp mint leaves
• 1 tsp paprika 

1. In a medium sauce pan saute onions till soft and golden. 
2. Add the rest of the ingredients, bring to boil, let simmer till lentils are soft, about 30 minutes. 

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Texas-Style Chili

• 1 lb lean beef chuck roast, cut into 1/2-inch pcs
• 2 cups white onion, chopped
• 5 cloves minced garlic
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 2 1/2 cup beef broth
• 1 cup picante sauce or salsa
• 2 can pinto or red beans, or one of each, drained
  
• 1/2 cup chopped fresh cilantro
  
• 1/2 cup sour cream
• 1 cup chopped ripe tomato 
• 2 tsp salt

1. Spray dutch oven or large saucepan with oil; heat over med-high heat until hot. Add beef, onion, garlic, cook and stir until beef is no longer pink, about 5 min. Sprinkle the mixture with chili powder, cumin, coriander, oregano; mix well. Add beef broth and salsa, bring to a boil. Cover; simmer for 45 min. 
2. Stir in beans, simmer uncovered for 30 min or until beef is tender and chili has thickened, stirring occasionally.
3. Stir in cilantro. Ladle into bowls, top with sour cream and tomatoes. 

America's Favorite Brand Name Light Cooking

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Butternut Squash Bisque

• 1 tbsp vegetable oil
• 1 tbsp butter
• 1/2 cup diced white onion
• 3/4 cup diced carrot
• 4 cups peeled, cubed butternut squash
• 3 cups vegetable broth
• 1/2 cup optional cream 
• salt, pepper, ground nutmeg to taste  

1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender. 
2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender. 
3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg. 

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Cream of Brocolli Soup

• 3 tbsp butter
• 1 white onion, chopped
• 4 large carrot, chopped
• 1 clove minced garlic
• 4 cups water
• 4 tbsp cubes chicken broth
• 1 lb fresh broccoli
• 2 cups half-and-half
• 3 tbsp flour
• 1 tbsp soy sauce
• 1/2 tsp black pepper
• 1/4 cup chopped parsley 

1. Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
2. In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
3. In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
4. In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
5. Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.

 

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