Bourride of red mullet, brill, and fresh salted cod


by: NYC Cook

A Provençal stew containing fish, vegetables, and white wine, thickened with aioli and served over bread.


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serves: 4


2 tablespoons olive oil

4 slices of French bread (1 inch (2.5 cm) thick, cut on the slant)

1 medium-hot red chile pepper (seeded and minced)

4 in sun-dried tomatoes oil (drained and chopped)


8 oz (225 g) unskinned red mullet fillet

8 oz (225 g) unskinned brill fillet

8 oz (225 g) Fresh Salted Cod (soaked)

2 tablespoons olive oil

1 onion (chopped)

1 small leek (chopped)

1/2 fennel bulb (chopped)

4 cloves garlic (chopped)

2 strips pared of orange zest

2 tomatoes (sliced)

1 leaf bay

1 sprig of thyme

5 cups (1.2 liters) Fish Stock

1 quantity A'ioli

1/2 teaspoon salt

Chopped flat-leaf parsley (for garnish)

Nutrition Facts
Bourride of red mullet, brill, and fresh salted cod

Servings Per Recipe: 4

Amount per Serving

Calories: 635

  • Total Fat: 25.6 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 116.9 mg
  • Sodium: 5351.7 mg
  • Total Carbs: 40.6 g
  •     Dietary Fiber: 6.4 g
  •     Sugars: 12.7 g
  • Protein: 61 g

how is this calculated?

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1.  To salt your own cod, pour a 1/2-inch (1-cm) layer of salt over the bottom of a shallow, plastic container. Put a thick piece of unskinned cod fillet on top and cover with another thick layer of salt. Cover and refrigerate overnight.

2.  The next day, lift the now rigid piece of cod out of the salt and rinse under cold water.

3.  Put the fish into a large bowl and cover with lots of fresh water. Let soak for 1 hour.

4.  Rinse off the excess salt, then let the cod soak in fresh cold water for 24-48 hours, depending on the thickness of the fillet, changing the water now and then. (Commercially produced salt cod will be almost completely dried out and needs much longer soaking).

5.  To make the brandade, drain the soaked cod and remove the skin and bones. Simmer gently in water for 5 minutes, then Iift out, drain well, and put into a food processor.

6.  To make the croutons, heat the oil in a frying pan and fry the bread slices on both sides until crisp and golden. Drain briefly on paper towels, and keep warm. Mix the chile and sun-dried tomatoes together in a bowl and stir in 1 tablespoon of the aioli. Spread the mixture on the croutons.

7.  For the bourride, cut each of the fish into four pieces. Heat the oil in a large pan. Add the onion, leek, fennel, garlic, and orange zest, and fry gently, without coloring, for 5 minutes.

8.  Add the tomatoes, bay leaf, thyme, fish stock, and salt. Bring to a boil and simmer for 30 minutes.

9.  Add the fish pieces and simmer gently for 5 minutes. Then carefully lift them out onto a warmed serving dish and keep warm.

10.  Strain the cooking liquid through a fine sieve into a clean pan, pressing out as much liquid as you can with the back of a ladle.

11.  Put the aioli into a bowl and whisk in a ladle of the cooking liquid. Stir the mixture back into the rest of the liquid and cook over a Iow heat until slightly thickened. Do not let it boil.

12.  Pour the sauce over the fish and sprinkle with the chopped parsley. Serve with the croutons and some plain boiled potatoes, if desired.

Cooks' note:
A mixture of ocean perch, summer or winter flounder, and salted cod.

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