Sete-style bourride is a white-fish stew traditional to the cuisine of the Provence and the Languedoc that is much less complicated and expensive to make than bouillabaisse. Apart from fish, it contains vegetables, potatoes, garlic and Boursin® Professional Cuisine Garlic & Fine Herbs.
Fish soup with hake
Portions
-
+
Preparation time
30
minutes
Cooking time
20
minutes
Price category
–
Ingredients
- 20 ml olive oil
- 200 g chopped onions
- 200 g chopped carrots
- 200 g chopped leeks
- 200 g chopped fennel
- 10 g garlic
- 300 ml dry white wine
- 1000 ml fish stock
- 1 bouquet garni
- 2 g orange zest
- 2 g spigol spice mix
- 80 g hake fillets
- 10 g garlic
- 50 ml olive oil
- 200 g Boursin® Professional Cuisine Garlic & Fine Herbs
- 400 g steamed potatoes
- salt and pepper
Preparation
- Heat the olive oil and sauté vegetables for a few minutes until soft.
- Deglaze with white wine and reduce by half.
- Pour in the fish stock, add the bouquet garni, orange zest and finish cooking for 20 minutes.
- Cook the hake fillets in the Bourride broth in the oven at 150°C for 15 to 20 minutes.
- Collect 200 ml of the cooking broth and blend with the 10 g of garlic, olive oil (50 ml) and 200 g of Boursin® Professional Cuisine to make a nice emulsion, add spices if desired.
- Arrange the vegetables, potatoes and hake on a hot plate.
- Pour the Bourride sauce over the top.
- Serve immediately.
Fish soup with hake
Sete-style bourride is a white-fish stew traditional to the cuisine of the Provence and the Languedoc that is much less complicated and expensive to make than bouillabaisse. Apart from fish, it contains vegetables, potatoes, garlic and Boursin® Professional Cuisine Garlic & Fine Herbs.
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Portions 10 |
Preparation time 30 minutes |
Cooking time 20 minutes |
Cost per person € |
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Ingredients
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Preparation
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Nutrional values
per 100g:
No information available
