Bourride

For the bourride, wash fish well under running water, pat dry and cut into pieces. Cut peeled potato into small cubes and tomatoes into large cubes. Finely chop onion and garlic cloves. Heat olive oil in a soup pot and sauté onions and garlic until light. Add potatoes and fish pieces, continue to sauté briefly.

Take out a few particularly nice pieces of fish and keep warm. Mix in tomatoes, flavor with thyme and bay leaf, pour in fish stock and cook everything covered for 30-40 minutes. Season to taste with freshly ground salt and pepper. Strain soup through a sieve and heat again. Put the fish pieces aside in it and let them heat up again.

Stir about 2-3 tablespoons of aïoli into the hot soup and season with lemon juice. Toast baguette slices in some butter on both sides until crispy. Arrange soup, spread toasted baguette slices with some aïoli and serve with soup. Pour remaining aïoli into a sauce pot or small bowl. At the table, the bourride can still be refined with aïoli as desired.

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