Anthony Bourdain’s Fish Soup Was A CHALLENGE: E56

Today we’re gonna wing it. Learning to cook Bourride with Anthony Bourdain’s Les Halles Cookbook.

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📚 Chapters
00:00 – Breaking Anthony Bourdain’s Bourride
01:30 – Prepping The Dish
02:12 – Why Is Aioli So Hard?
06:49 – Plating, Tasting, What I Would Do Different

🍎 Ingredients for Bourride
• 1 cup / 225 ml. chicken stock (seafood stock is preferred)
• ⅓ cup / 80 ml. dry white wine
• 2 cups / 450 ml. purified water
• 1 bouquet garni (parsley, thyme, bayleaf)
• splash of fish sauce
• 4 crushed garlic cloves
• 2 Yukon Gold potatoes, peeled, and sliced into wedges
• 1 fennel bulb, trimmed, cored, and cut into ¼ in. wedges
• 2 leeks, white part only, rinsed and cut into ¼ in. wedges
• 2 monk fish filets, 6-8 oz. each
• salt and white pepper
• ¼ cup / 56 ml. heavy cream
• ¼ cup – ½ cup aioli (depends how thick you want your sauce)

🫕 Equipment
• large pot
• wooden spoon
• large bowl
• serving bowls / dishes
• whisk
• ladle
• fine mesh strainer

🍎 Ingredients for Ailoi
• 2 large egg yolks, room temperature
• 1 garlic clove, minced
• ¾ cup / 160 g. light olive oil
• salt and white pepper to taste
• 2 tsp. / 28 ml. fresh lemon juiced

🫕 Equipment for Aioli
• patience
• whisk
• metal bowl

#anthonybourdain #frenchfood #bourride

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That’s it. Nothing more exists beyond this point.
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Dude STOP.
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🎅🏼 Merry Christmas ya filthy animal

I have followed nearly every recipe in this book to the letter triple checking quadruple checking quadruple duple checking that’s not a word every single recipe to make sure it comes out perfect today I’m going to wing it welcome back to Bain everybody should know how to use a knife use everything waste nothing

Let’s start at the beginning it ain’t that hard okay my name is m may I hope you’re doing well if not we caning cook we are doing every recipe in Anthony bour Leo cookbook today it looks like bore Reed it’s more like I give up this is a pretty traditional

French stew thickened up with a little aoli at the end it should be amazing however I noticed there is a bit of a typo or I just can’t comprehend what we have to do here because bouran calls for us to take fish bones simmer them for a

While and then kind of just run them through a food mill and then that substance is going to be part of our stew okay pause pause pause right freaking there you may have noticed the footage itself is a little glitchy a little laggy that is not in your head

That is not your connection for whatever reason my phone just up sometimes I don’t know why but it films in a weird funky laggy format I’ve been trying to fix it I’ve been trying to work on it let me show you again here it is a bit

Of a typo or I just can’t comprehend what we have to do here because bouran calls for us to take yeah I’m not crazy about that so instead of proceeding with a laggy video I’m going to just do a simple voiceover to begin with I am going to emit this whole fishbone ordeal

And as I have Anthony Bourdain’s cookbook linked Down Below in the description of the video let’s get moving on this unprecedented voice over like I said we’re going to improv here actually doing a little variation off of Eric repair’s recipe and combining it with Bain in an effort to jump cut the

Whole fishbone matter I start with a cup of chicken stock ideally this would be fish stock next some dry white wine from the house of Sutter just to add a little acid followed by a cup of filtered water and a bouquet Garney which is parsley B

Leaf and Thyme I wrap it up in some leak leaves next I figure we can kick this up with fish sauce adding some salt and a little Umami I know everyone uses that word next I add four crushed Vampire Killers and let this simmer down for

About 10 to 15 minutes nothing crazy I just want all the flavors to combine now we get to make some aoli which is just mayonnaise I always hear it on chops and Food Network and it was intimidating until I found out exactly what it is we’re going to whisk two large egg yolks

And one minced clove of garlic until nicely combined cool trick AB has us do is take a damp towel make a sort of donut and place our Bowl into this doughnut and it will not move around as we move to add our oil while constantly whisking this is 3/4 cups of light olive

Oil initially starting little by little probably a tablespoon or two and once we have a nice Emulsion we can proceed with adding all of the oil which I got overzealous if that’s the proper word I added too much I just added too much at the same time I tried adding some sore

Bought mayonnaise the thought being and already successfully emulsified mixture would help out my Mitch up mixture but to no avail I still seasoned properly with 2 teaspoons of lemon juice pinch of salt some white pepper but it is broken no amount of whisking can remedy this I

Mean that just looks terrible there’s no getting around it that looks not very appetizing I then had a thought based off of my mayonnaise theory that we could start from scratch treating the broken mixture as if it was the oil taking a simple room temperature large egg yolk whisking that up and slowly

Adding our broken mixture to this egg yolk much in the fashion we would have added the oil little by little until nicely emulsified then getting a little more generous as we have have a nice cohesive mixture we saved this sauce that I almost got really mad about next

We get chopping some vegetables for the stew this is where I take a note from repairs cookbook getting two Yukon Gold peeled potatoes and slicing them into wedges next one head or root I don’t know what you call this the thing of fennel we cut down the middle and I try

To get similar wedge-like shapes as our potatoes making sure to get out that root end which is edible but definitely harder to get through and requires a little more cooking than the rest of the vegetable I wasn’t sure how to slice the so they maintain their integrity in the

Pot while cooking we did as good as we could here next another ingredient that is quite common in these recipes leaks two of the white Parts we’re going to slice these lengthwise and then crosswise getting about a/4 to 1 half in in width the idea we’re trying to

Achieve here as with many things you’re trying to cook uniformly is to have them all in the same size so I decided to slice these wedges into similar sizes as the fennel and leaks our makeshift fish broth is to my liking it has a pretty nice flavor not super overpowering but

It’s got nice salty Seafood quality that I think the fish sauce was a big factor in after a quick strain back on the heat with a little water added because we are going to simmer our vegetables and fish in this broth once we’re at a simmer and your pot looks like a cauldron

Apparently we add all of our vegetables in the idea being to cook them halfway uncovered so about 7 to 8 minutes while we’re hanging out I drink some wine not enjoying it but forgetting immediately and not enjoying it once more coming back to our vegetables in some time you

Can see they’ve changed they have a look of being all almost done but not fully there because the idea being we’re going to cook these and finish them with our fish two nice room temperature monk fish fillets about 6 to 8 ounces each seasoning pretty generously with some

Salt and white pepper making sure to get every side we can these now go into the pot with the vegetables which I realized we had too many vegetables and or too little broth so I had to take out some vegetables and make room for our fishy

Friends now the unique part for me these are going to poach I’ve never done this before taking about 4 to5 minutes on a low simmer covering these and letting them do their thing after that time they’ve firmed up nicely now I’m not too happy with the temperature we have it

Should be around 150° we’ve definitely exceeded that but with a flip I actually turn the heat off and let these hang out for another 3 to 4 minutes to test the dness of this fish a unique trick I learned from Eric repair taking a skewer

This is a cake tester but I figure it’s a similar Vibe inserting it into the thickest part of the fish after 4 to 5 Seconds it should be warm to the touch unfortunately I didn’t feel much warmth so I gave these another 2 to 3 minutes and upon testing this time they were

Finished we reserve the monkfish and give the vegetables a test and fortunately they have cooked perfectly along with our fish I don’t think they’re overdone and they’ve still maintained their integrity next up we’re going to strain this mixture once again getting all the vegetables out of the

Broth putting this back in our pot and hitting it with a splash of heavy cream bringing me back to the elementary school days I never could manage that damn freaking foldy tab anyway we add 1/4 cup of our aoli and and whisk this all in the pot bringing this back on a

Burner over medium heat until it’s out of simmer I follow repairs directions here to allow this to cook down and thicken up unfortunately I didn’t get any thickening so I added even more of aroli eventually all of it in hopes to get a nice thick mixture it didn’t get

Exactly where I wanted it to but I just rolled with what we had plating this up I shoot for a refined presentation cuz it just looks good on YouTube thumbnails slicing this monkfish into coins which I’ve never worked with before I found the texture really nice and it

Definitely was not overcooked off camera these coins were hanging out in our aoli mixture I then moved to Plate them in a fan-like pattern on our fancy black dish followed by our vegetables the leaks unfortunately didn’t really maintain their structure followed by our lovely sauce which if you have a chef’s eye is

A little broken adding some reserved fenel frons which really add a nice contrast and aesthetic here given the hurdles we faced I’m pretty happy with how this turned out the texture of the monkfish was amazing almost a cross between a Cod and a scallop very very interesting the sauce we made has a

Lovely Seafood almost chowder like Flavor that is definitely a little Tangy from the aoli we added and yes we have some breakage here but the flavor is rather nice I think we could have benefited from Bourdain’s instructions to add the aoli off heat but if you have

Any tips you know fire away with any tricks for fixing maybe broken sauces and I think for a first try with a touch and go from both recipes this turned out okay minus the mess of course thank you for spending your time with me I have a

Video here to your right if if you’re interested this was back to bouran you stay organized you clean up after yourself you do the best you Can oh yes and Merry Christmas you know Santa