Bourride


Also known as a cousin of bouillabaisse, bourride is a popular fish stew from the French Languedoc-Roussillon region, unlike bouillabaisse that originated in the city of Marseille. It is most commonly made with white fish such as mullet, mackerel or sea bass, but the original and most traditional recipes primarily include monkfish.

However, modern varieties also include scallops, mussels, or any other shellfish. The stew is often enriched with the addition of vegetables such as leeks, onions, celery, and carrots. What distinguishes bourride from the more famous bouillabaisse is the addition of aioli, a sauce made with garlic, olive oil, and usually egg yolk.

This fragrant sauce is added last to thicken the broth and add a richer flavor to the dish. Bourride is famous for being less complex and expensive than bouillabaisse, and the earliest record of the dish appears in Reboul's La Cuisinière Provencale in 1897, when it was described as a bouillabaisse thickened with saffron-free aioli.

Although there are endless variations of this French classic, the dish is believed to originate from Sète, a port city in southeastern France, where you can find the most traditional variation of this stew, known locally as bourride, prepared exclusively with monkfish.

Toasted garlic bread with aioli sauce is usually served alongside the stew. It can be served alongside or placed in a bowl, where it is typically combined with creamy broth and accompanying fish. However, some restaurants serve broth first, followed by fish and vegetables, and finally aioli and bread.


 

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