Bourride
5
Points®
Total Time
44 min
Prep
14 min
Cook
30 min
Serves
4
Difficulty
Easy
Once thought of as peasants’ fare, this French fish-and-bread soup appears in many fine restaurants around the world today. It is usually thickened with egg yolks and seasoned with aïoli, but we simplify by using a delicious combination of mayonnaise and garlic. Fresh spinach, stirred in towards the end of the cooking time, rounds out the soup, making it a complete meal. Up the flavor ante of the aïoli by adding a bit of finely grated lemon zest and a pinch of saffron threads rubbed between your finger and thumb for even more authentic Mediterranean flavor.
Ingredients
Reduced calorie mayonnaise
2 Tbsp
Garlic
2 clove(s), minced
French bread
5 oz, cut into 16 rounds
Olive oil
1 tsp
Onion
1 medium, halved lengthwise, then thinly sliced crosswise
Vegetable broth
3 cup(s), fish broth, or bottled clam juice
White wine
¼ cup(s), dry
Lemon
⅛ item(s), large, (1 thick slice)
Fresh parsley
1 oz, fresh flat-leaf, (1 large sprig)
Fresh thyme
1 oz, fresh, (1 large sprig)
Spinach
6 oz, baby leaves
Uncooked halibut fillet
1 pound(s), cod, or flounder fillets, cut into 1-inch pieces
Fresh thyme
1 tsp, fresh, chopped or 1⁄4 teaspoon dried