Bourride

Bourride à la sétoise

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Bourride de fruits de mer

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Ajos-2010

Bourride is a traditional Provençal fish stew originating from the Provence region in the south of France. It is similar to bouillabaisse but is distinguished by its use of aioli, a garlic mayonnaise, which is added to the broth to thicken and flavor it.

Ingredients

The primary ingredients of bourride include:

• Various types of white fish such as monkfish, sea bass, or whiting
• Vegetables like leeks, carrots, celery, and potatoes
• Herbs such as thyme, bay leaves, and parsley
• Garlic
• Olive oil
• Egg yolks
• Lemon juice
• Salt and pepper

Preparation

The preparation of bourride involves several steps: 1. The fish is cleaned and cut into pieces. 2. Vegetables are chopped and sautéed in olive oil until tender. 3. The fish is added to the pot along with herbs and enough water to cover the ingredients. The mixture is then simmered until the fish is cooked through. 4. Aioli is prepared separately by blending garlic, egg yolks, lemon juice, and olive oil until a thick mayonnaise-like consistency is achieved. 5. The aioli is gradually stirred into the fish broth, creating a creamy and flavorful stew. 6. The stew is served hot, often with additional aioli on the side and crusty French bread.

Serving

Bourride is traditionally served with a side of rouille, a spicy garlic sauce, and crusty bread. It is a popular dish in coastal towns and is often enjoyed as a hearty meal during the cooler months.

Related Pages

• Bouillabaisse
• Aioli
• Provençal cuisine
• French cuisine
• Fish stew

Categories

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