Bourride

Why This Recipe Works

For the best bourride recipe without the bother of fish stock, we decided to coax the most flavor out of the aromatics while making a simpler broth: We pureed the onion and garlic in the food processor prior to sautéing them with orange zes...

Why This Recipe Works

For the best bourride recipe without the bother of fish stock, we decided to coax the most flavor out of the aromatics while making a simpler broth: We pureed the onion and garlic in the food processor prior to sautéing them with orange zest and simmering the mix with parsley stems, a bay leaf, tomatoes, dry white wine, and water. Within about 20 minutes, the broth had a full, complex flavor that perfectly matched the fish, which we cut into bite-size pieces (once we’d removed the thin, dark membrane covering the fillets) and gently poached in the strained broth.