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Home > Restaurants > Recipes > Bourride With Aïoli

Bourride With Aïoli

Provided by: Chef Daniel Rose

Photo by Bobby Doherty/New York Magazine
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2 cups fish stock (available from a good fishmonger)
10 littleneck clams, cleaned
12 mussels, cleaned — beards removed
1 large peeled and steamed Yukon Gold potato, cut into 1-inch pieces
½ bulb fennel, chopped and blanched but still crunchy
2 pistils saffron
8 oz. skin-on black-bass fillet, sliced into 1-inch-wide pieces
4 head-on peeled shrimp
¼ cup mixed chopped parsley and chervil to taste
Lemon juice
2 tbs. extra-virgin olive oil


1 small potato, peeled and cooked, about 2-by-1 inches
1 egg yolk
1 tbs. sherry vinegar
½ cup extra-virgin olive oil
7 garlic cloves blanched in milk (cover garlic cloves in cold milk, bring to a boil, peel, remove germ, and chop finely)
Salt and freshly ground black pepper


Bring the fish stock to a boil in a heavy-bottomed pan. Add the clams and cover until they are just opened. Remove clams and set aside. Repeat with the mussels. Add the potato, fennel, and saffron and return to a boil, then add the fish and shrimp and cook over moderate heat for 2 minutes. Once the fish is cooked, return the mussels and clams to the pan. Sprinkle with parsley and a few drops of lemon juice and drizzle with olive oil. Serve immediately in the same pan, with croutons on the side.


In a medium bowl, mash the potato with the egg yolk and the vinegar, and season with salt and pepper. Pour in the olive oil a little at a time, whisking until the oil is incorporated before adding more, as if you were making a mayonnaise. Stir in the chopped garlic and a few drops of lemon juice and season to taste with salt and pepper. Serve the aïoli in a bowl on the side to allow everyone to add as much as they like to the bourride.

(Published 2016)