Bourride served with a Chardonnay from Jura #FishFridayFoodies #Winophiles

 Fall weather always makes me crave comfort foods.  Unfortunately, for me, that brings to mind rich, hearty soups and stews as well as pot roasts and pasta dishes.  Delicous but not necessarily healthy.  This Fish Stew soothed me and settled that craving.  Delicious and Healthy.  That is a big win!!

Fish Friday Foodies are serving up comfort food today.  I paired this lovely fish stew with a bottle of wine from Jura to include the French Winophiles group as well........

Sue of Palatable Pastime is hosting Fish Friday Foodies today.  Sue asked us to share comfort food today.  Let's see what everyone cooked up:

• Bourride from A Day in the Life on the Farm
• Cheesy Mixed Seafood Gratin from Food Lust People Love
• Crab and Rice Croquettes from Palatable Pastime
• Creamy Crab Soup from Karen's Kitchen Stories
• Creamed Salmon from Sid's Sea Palm Cooking
• East Indian Fried Dry Bombil Masala from Sneha's Recipe
• Fish Po' Boy Sandwich from Making Miracles
• Popcorn-Battered Fried Fish, Remembering Oklahoma, and Kids in the Kitchen from Culinary Adventures with Camilla

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email me at wendyklik1517 (at) gmail.com or leave a comment below. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Rich, flavorful broth spooned over plump fresh shrimp and firm white fish.  I served this up with a lovely Fall Salad with Chocolate Vinaigrette and Copy-Cat Cheesecake Factory Bread.  

Then I poured a bottle of Jura Chardonnay to enjoy with this marvelous dinner.  It was an amazing pairing and I was so happy that David of Cooking Chat invited us to join him in visiting Jura for this month French Winophiles event.  You can learn more about the Jura area and why David chose it in his Preview Post.  Let's see what everyone thought:

• Camilla from Culinary Adventures with Camilla will share "Seafood B'Stilla + Domaine Rolet Arbois Trousseau 2012"
• Pinny from Chinese Food and Wine Pairings is "Sipping Tissot-Marie Crémant Du Jura and Snacking Fried Pork Skin"
• Linda from My Full Wine Glass will be heading "Back to the Jura (virtually), for Crémant this time around"
• Robin from Crushed Grape Chronicles is "Channeling the Jura for a rooftop getaway with a bottle of Savagnin and Friends"
• Payal from Keep the Peas is sharing "Sherry? No, Jura"
• David from Cooking Chat will be sharing "Slow Cooker BBQ Chicken Thighs with Jura Wine"
• Terri from Our Good Life will tell us about "Sparkling Jura for Celebratory Moments"
• Wendy from A Day in the Life on the Farm will serve up "Bourride served with a Chardonnay from Jura"
• Nicole from Somm's Table will be "Cooking to the Wine: Two Savagnins from Domaine Daniel Dugois with Coquilles St. Jacques"
• Christy from Confessions of a Culinary Diva is talking about "Jura in the Afternoon"
• Gwendolyn from Wine Predator will share "Exploring Flavors of Jura Food and Wine Take Two: Trousseau and Melon"
• Susannah from Avvinaire tells us about "Discovering Delights From Jura Region"

This was my first experience with Jura wines.  Reading about Jura, it reminded me of our Michigan wine growing areas.  Short hot summers and long cold winters.  Here in Michigan we produce some great white wine but reds are more difficult because of the weather.  This knowledge had me looking for a white wine to try from Jura, France.

We are all meeting up at twitter chat tomorrow morning at 11 AM ET to discuss the wines we chose and our thoughts on them.  We would love to have you join us.  You will find us by searching #Winophiles.

The wine pours a golden yellow and is very smooth and buttery.  It was a very nice pairing not only with the Bourride but it also went surprisingly well with the salad.  

While I chose a Chardonnay, for the reasons stated above, come to find out that Jura is very proud of the wine made from Pinot Noir.  I'm anxious to read what those who tried the Pinot Noir thought about it.  If the Chardonnay is any indication, I'm sure that the Pinot Noir is lovely.  Hope to see you at chat in the morning.

Soups, Stews, Fish, Seafood,

Soups, Stews, Seafood, Entrees

French

Yield: 4 servings

Author: Wendy Klik

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Bourride

Rich, flavorful broth spooned over plump fresh shrimp and firm white fish. A comforting warm dish for a crisp fall day.

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 2 t. lemon juice
• 1 clove garlic, minced
• 1 egg yolk, room temperature
• salt and pepper, to taste
• 1 1/4 c. olive oil, divided
• 1 fennel bulb, trimmed and sliced
• 1 carrot, scraped and sliced into rounds
• pinch of cayenne pepper
• 2 cloves garlic, peeled and smashed
• 2 onions, roughly chopped
• 2 tomatoes, seeded and quartered
• 1 bay leaf
• 1 1/2 c. dry white wine
• 4 c. clam juice
• 1 lb. cod fillet, cut into bite size pieces
• 16 large shrimp, peeled, deveined, tails removed
• 1/2 t. saffron threads

Instructions

1. Whisk together the lemon juice, garlic, egg yolk and a pinch of salt in a heat proof bowl or double boiler.  Place over simmering water and stir until thickened, 2-3 minutes. Transfer to a blender and with motor running, drizzle in 1 cup of the olive oil, until emulsified.  Set aside to cool.
2. Heat the remaining 1/4 cup of olive oil in a large soup pot over med heat.  Add the fennel, carrot, onions, garlic, tomatoes, cayenne and bay leaf.  Cook until vegetables soften, about 15 minutes.
3. Add the wine and stir, scraping up any browned bits stuck to the bottom of the pan.  Let cook until liquid is reduce by half, about 5 minutes.  
4. Add the clam juice and water,  bring to a boil, then reduce heat and cook for another 15 minutes.  Strain the solids from the broth.  Wipe out the pan, return the broth and place over med heat.  Add the cod and shrimp. Season with saffron, salt and pepper and cook for 2-3 minutes until fish is firm and shrimp are pink.  
5. Remove the fish and shrimp with a slotted spoon and divide between 4 bowls.  
6. Whisk 1/2 c. of the broth into the reserved aioli to temper and then whisk the aioli into the remaining broth in the pot.  Cook for about 5 minutes until slightly thickened.  Ladle hot broth over the seafood and serve.

Calories

855.21

Fat (grams)

69.98

Sat. Fat (grams)

9.99

Carbs (grams)

13.44

Fiber (grams)

2.52

Net carbs

10.92

Sugar (grams)

6.03

Protein (grams)

29.62

Sodium (milligrams)

722.74

Cholesterol (grams)

118.59

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