Bourride (Bourride)
Overview
Bourride is a Provençal fish soup made with firm white fish such as monkfish, sea bass or whiting. The fish is poached in a court-bouillon flavoured with onion, leek, fennel, garlic, bay, thyme and a strip of dried orange peel. The broth is then strained and thickened off the heat with aioli, the garlic mayonnaise of Provence, beaten with extra egg yolks, so it turns pale and creamy without boiling. It is poured over slices of toasted bread, and the fish is served in the soup or alongside with more aioli. Unlike bouillabaisse it is usually made without saffron or tomato.
History
Bourride is an old dish of the Mediterranean coast of France, and its name comes from the Provençal word bourrido, meaning boiled. It is cooked along the coast from Marseille to Toulon, and the port of Sète in Languedoc has its own famous version, bourride sétoise, made with monkfish alone. Cooks in Provence often describe it as the gentler, white cousin of bouillabaisse.
Main ingredients
White fish, aioli, egg yolks, leek, fennel, orange peel. The soup is built on fish court-bouillon and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Fish and seafood soups · Egg soups · Leek soups · More soups from France
Recipe
Method
- 120 min
Simmer the onion, leek, fennel, garlic, herbs and orange peel in the wine and water for 20 minutes.
- 210 min
Add the fish and poach gently for 8 to 10 minutes, then lift it out and keep warm.
- 3
Strain the broth and let it cool for a minute.
- 4
Whisk half the aioli with the egg yolks, then whisk in the broth and stir over a low heat until it thickens slightly, without boiling.
- 5
Pour over toasted bread in each bowl, add the fish and serve with the rest of the aioli.
- ✓
Serve. About 1h 5m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
