Recette : La bourride du pêcheur | Archive INA

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein while canned tuna is more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers a similar color with health benefits, while paprika is more budget-friendly.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol, while broth enhances flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective substitute.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, carrots, celery, and leeks; sauté until softened, about 5-7 minutes.

Pour in white wine and cook until reduced by half, about 3-4 minutes.

Add water, potatoes, bay leaves, and saffron; season with salt and black pepper.

Bring to a simmer and cook until potatoes are tender, about 15-20 minutes.

Add the fish and fennel, cooking gently until fish is opaque and flakes easily, about 8-10 minutes.

Remove from heat and stir in chopped parsley.

Taste and adjust seasoning if needed.

Serve hot with crusty bread on the side.

Cooking Techniques

Spice Level:

Allergens