Bourride is a delicate and simple fish broth thickened with ‘all i oli’ (aïoli), meaning garlic and oil.
- 4 whole artichokes, stalks trimmed
- ½ lemon, quartered
- 1 desiree potato
- 2 fresh bay leaves
- 2 thyme sprigs
- 4 garlic cloves, minced
- sea salt flakes
- 180 ml (6 fl oz) extra-virgin olive oil
- 4 170 g (6 oz) baccalà fillets (salt cod), soaked in cold water for 24 hours, drained
- ¼ tsp sweet pimentòn
- 60 g (2 oz) chilled butter, diced
- 2 parsley sprigs, leaves chopped (optional)
- crusty baguette, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Remove the hard outer leaves from the artichokes, then slice off the top one-third and scoop out and discard the fibrous centres using a melon baller or a sharp-edged teaspoon. Peel the outer layer of the stalks, then place the artichokes in a bowl of cold water with the lemon squeezed in.
- Place the potato in a saucepan with plenty of salted water and bring to the boil. Cook for 12–15 minutes, until tender, then drain and set aside to cool. When cool enough to handle, peel and grate the potato into a bowl.
- Meanwhile, drain the artichokes and place in a separate saucepan with plenty of cold salted water and one of the bay leaves and the thyme. Bring to the boil and cook for 20–30 minutes, until the outer leaves pull away easily from the core. Drain and set aside, discarding the bay leaf and thyme.
- Using a mortar and pestle, pound the garlic with a pinch of salt to a fine paste. Add the potato and mix well, then, stirring continuously, gradually add 150 ml (5 fl oz) of the oil until completely incorporated.
- Place the baccalà in a deep frying pan and cover with 1.5 litres (51 fl oz/6 cups) of water. Add the remaining bay leaf and pimentòn and gently warm over medium–low heat until just beginning to steam and simmer. Using a slotted spoon, remove the baccalà and transfer to a plate lined with paper towel to drain. Remove 375 ml (12½ fl oz/1½ cups) of the poaching liquid and gradually stir it into the potato allioli.
- Heat the remaining oil and half the butter in a heavy-based frying pan over medium heat and add the baccalà. Cook for 3–4 minutes on each side until lightly golden, then reduce the heat to medium–low. Add the potato allioli and artichoke hearts and stir through, making sure the sauce doesn’t boil. Once the sauce is heated through, add the remaining butter in three batches and stir until shiny and well combined.
- Transfer to a serving dish and scatter over the parsley (if using). Serve with plenty of the sauce and a big crusty baguette on the side.
Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99