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Bourride

Shaun Hill from Market Kitchen
A delicate Mediterranean seafood stew spiked with fiery chilli, zesty orange and garlic mayonnaise, from Shaun Hill

Bourride

Method

1. For the garlic mayonnaise: in a bowl combine the egg yolks, mustard and lemon juice. Gradually whisk in the oils until combined and thickened. Be careful not to add the oils too quickly or the mixture will curdle, but it is not disastrous if the mixture splits as it will be blended later. Stir in the garlic and season with salt and pepper.

2. For the stew: heat the oil in a large saucepan over a low heat. Gently fry the shallots, pepper and celery until softened.

3. Add the saffron, chilli and orange zest, followed by the stock. Bring to the boil and simmer briefly.

4. Add the fish in the order that it takes to cook, gently simmering until it just changes colour between each addition. Begin with the halibut, followed by the red mullet and finally the scallop and shrimp. The shrimp will just need warming through.

5. Take the pan off heat and drain all the liquid into a blender, reserving the fish in the pan.

6. Blend the liquid adding the mayonnaise a spoonful at a time, tasting as you go. Stop when the mixture begins to thicken - you may not need all of the mayonnaise.

7. Pour the mixture back onto the fish and warm through before serving, garnished with the fried bread.

Cook's note: This stew is meant to be warm and spicy, not hot. The fish can be changed according to what suits and is available. Shaun sometimes likes to boil scraped new potatoes in the liquor and serve these in the stew.

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Serves: 2-4

Prep: 15 min
Cook: 15 min

Ingredients

For the garlic mayonnaise

2 egg yolks
1 tbsp Dijon mustard
1 tbsp lemon juice
50ml vegetable oil
50ml Olive oil
3 garlic cloves, crushed

For the stew

1 tbsp vegetable oil
2 Shallots, chopped
1/4 red pepper
1 tbsp chopped Celery
1 tsp saffron threads
1 bird's eye chilli, chopped
1/2 orange, grated zest only
500ml chicken stock
1 x 150g halibut fillet, cut into chunks
1 x 150g red mullet fillets, cut into chunks
100g white scallop meat
50g cooked Prawns, or shrimps
4 triangles fried bread, to serve