Friday Fish Recipe - Bourride (Fish Stew) From Prevence, France with Rick Stein Rick Stein shows us how to cook French recipe 'Bourride' (fish stew) at the Good Food and Wine Show 2012. Bourride is a kind bouillabaisse from the French Mediterranean. Fish such as gurnard, grey mullet, and huss are ideal for this dish, as they hold together well during cooking. Feel free to use any other fish that's available; and you could even use some chunks of lobster. Recipe - may vary from the video For the garlic mayonnaise 2 egg yolks 1 tbsp Dijon mustard 1 tbsp lemon juice 50 ml vegetable oil 50 ml olive oil 3 cloves garlic, crushed For the stew 1 tbsp vegetable oil 2 shallots, chopped 1/4 red peppers 1 tbsp chopped celery 1 tsp strands saffron 1 bird's eye chilli, chopped 1/2 orange, grated zest only 500 ml chicken stock 1 x 150 g halibut fillets, cut into chunks 1 x 150 g red mullet fillets, cut into chunks 100 g white scallops 50 g cooked p
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