Jumbo Shrimp Bourride with Lemon Aioli and Ciabatta Toasts
The key to bourride? Aioli. Mayonnaise, lemon juice, and garlic add a rich, velvety finish to this simple French seafood stew.
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
Ingredients
- 1 ciabatta roll
- 1 packet seafood broth concentrate
- 1 organic leek
- 1 organic fennel bulb
- 1 teaspoon Marash chile flakes (optional)
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket turmeric spice blend (granulated garlic - ground turmeric - ground ginger)
- Seafood options:
- 10 ounces wild jumbo shrimp
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- Sunbasket lemon aioli (mayo - lemon juice - garlic)
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