Ingredients

• 2 large free-range egg yolks (at room temperature)
• 1 small garlic clove
• finely chopped or crushed to a paste
• 1 tsp lemon juice
• ¼ tsp fine sea salt
• 150ml/5fl oz extra virgin olive oil
• 12-16 large mussels
• scrubbed well and beards removed
• 600g/1lb 5oz skinless pollock fillet
• 1 tbsp vegetable oil
• 2 shallots
• finely chopped
• ¼ red pepper
• thinly sliced
• 1 tbsp finely chopped celery
• 2 pinches saffron strands
• 1 red bird’s-eye chilli
• seeds removed and finely chopped
• ½ orange
• finely grated zest only
• 500ml/18fl oz chicken stock
• 5 tbsp aïoli (from above)
• 4 thick slices white bread
• 30g/1oz butter
• 1 sprig fresh thyme
• 1 garlic clove
• sea salt and freshly ground black pepper
• coriander leaves
• to garnish

Directions

• For the aïoli
• whisk the egg yolks in a mixing bowl with the garlic
• lemon juice and salt. Whisk in the olive oil drop by drop
• until you have a glistening sauce with the consistency of soft butter. (You can also use a food processor for this.)
• For the bourride
• discard any mussels that are damaged or open and do not close when sharply tapped. Rinse the pollock fillet
• pat dry with kitchen paper and cut into 5cm/2in pieces. Set aside with mussels.
• Heat the vegetable oil in a large lidded pan over a low heat. Add the shallots
• red pepper and celery and fry gently for 5 minutes or until softened.
• Add the saffron
• chilli and orange zest and cook for a further 3 minutes. Pour in the chicken stock and bring to boil then reduce the heat and simmer for 3 minutes. Add the mussels
• put the lid on pan and cook for 3-4 minutes
• just until the shells open. Now add the pollock pieces and cook for 3-4 minutes
• or until just cooked through.
• Take the pan off heat and transfer the mussels and pollock to a warm bowl
• using a slotted spoon. (Discard any unopened mussels.) Set aside to keep warm.
• Pour the cooking liquid into a blender and blend until smooth then with the motor running
• slowly add 5 tablespoons of the aïoli through the funnel. When the mixture begins to thicken
• stop blending and pour back into the saucepan. Warm the bourride gently and whisk with a balloon whisk or a hand held stick blender until foamy. Add the fish and mussels. Season
• to taste
• with salt and freshly ground black pepper and keep warm.
• Using a 4cm/1½in pastry cutter
• cut 8 rounds from the bread slices. Melt the butter in a non-stick frying pan and add the thyme and garlic. Add the bread rounds and cook until dark golden-brown and crisp on both sides. Remove from the pan and drain on kitchen paper.
• Divide the bourride among four serving bowls. Spread the croûtons with a little of the remaining aïoli and place two on top of each bowl. Season with black pepper and garnish with coriander.