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Bourride rapide--Provencal Fish Stew with Aioli This fish stew (MAFC II 50) is all sunny and Midi. It reminds me of Uzès, where I spent a lovely lunch before biking down to Pont du Gard.

I used flounder last time I made this (pictured). But snapper or sea bass or catfish or mahi mahi or a range of other fish will do fine, or a combination. Shellfish is great too, and cooks even faster.


1 to 1.5 pounds of fish fillets (firm-fleshed) in pieces no more that 1/2 inch think
1/2 cup dry white wine or vermouth
1/2 cup clam juice
1/2 cup vegetable stock (best quality)
1 cup aioli mayonnaise with red pepper (see the blog post on aioli light)
1 teaspoon herbs de Provence or chopped fresh herbs
(optional) 1 tablespoon Pernod or other anise-flavored liqueur
(optional) herbs or green onions for garnish
(optional) Nice olives for garnish

Posted by About this blog at 3:41 PM Labels: 10 minutes flat, fish, mains

