Bourride
Also known as bouillabaisse's cousin, bourride is a popular fish stew originating from the French region of Languedoc-Roussillon, unlike bouillabaisse, which originated in the city of Marseilles. Most commonly it is 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 incorporate scallops, mussels or any other type of shellfish. The stew is usually enriched by the addition of vegetables such as leeks, onions, celery, and carrots. What differentiates bourride from the more famous bouillabaisse is the addition of aioli, a sauce made with garlic, olive oil, and, usually, egg yolks.
This fragrant sauce is added last in order to thicken the broth and to provide a richer flavor to the dish. Read more
Bourride is renowned for being less complicated and expensive than bouillabaisse, and the earliest mention of the dish appears in Reboul's La Cuisinière Provencale from 1897, when it was described as an aioli-thickened bouillabaisse without saffron.
Although there are endless varieties of this French classic, it is believed that the dish originated in Sète, a port city situated in southeastern France, where you can find the most traditional variety of this stew, prepared exclusively with monkfish, and known locally as bourride Sètoise.
Toasted garlic bread topped with aioli sauce is usually served alongside the stew. It can be served on the side, or placed in a bowl where it is typically combined with the creamy broth and the accompanying fish. However, in some restaurants, the broth is served first, then there are fish and vegetables, while aioli and bread are served last.
