Bourride is a traditional Provençal fish stew that serves as a delightful alternative to the more complex bouillabaisse. This recipe, designed for two servings, requires about 20 minutes of preparation and 1 hour and 10 minutes of cooking time. The dish features a variety of firm-fleshed fish, such as hake and gurnard, and can optionally include shell-on prawns for added flavor. The preparation begins with sautéing leeks and fennel, followed by the addition of garlic, orange peel, and saffron. A rich broth is created using white wine and fish stock, which is then strained. The aïoli, a garlicky mayonnaise, is made separately and can be blended or whisked by hand. The fish is cooked gently in the broth, ensuring it remains tender. Finally, the stew is served with aïoli and a choice of bread or potatoes, making for a refreshing summer dish. Cloake's emphasis on sustainability ensures that the recipe is not only delicious but also environmentally conscious.