Provence Gourmet: How to make Bourride
Bourride is a simple Provencal fish stew. It is made with white fish, and the broth is thickened with aïoli, a homemade garlicky mayonnaise. It is a cousin of Bouillabaisse as many ingredients are similar. The preparation for bourride is relatively quick, depending on the thickness of your fish. It is the creamy texture of bourride that separates it from its cousin. Gilles Conchy at Provence Gourmet shared this recipe with Perfectly Provence readers.
Bourride Mediterranean Fish Soup
- 1 Fish Head
- 1 medium Onion
- 2 Leeks
- 1 Celery stalk
- 1 cup (200ml) White Wine
- 4 pieces White fish Any of these: conger eel, cod, angler fish, whiting, bass
- 4 large Potatoes
- 1 medium Yellow Onion
- 2-3 stalks Dried Fennel
- 1 Bay Leaf
- 1 tbsp Orange Zest
- Salt & Pepper to taste
- 12 slices Grilled Bread
- 1/2 cup (100ml) olive oil extra virgin
- 1/2 cup (100ml) Sunflower oil
- 2 Garlic Cloves
- 3 large Eggs at room temperature
- 1 tsp Mustard
- 1 1/2 tbsp Lemon juice
To Prepare the Fish Stock
- Add 8 cups of water, salt & pepper, onion, leeks and celery in a medium saucepan.
- Slowly bring to boiling point and skim off the floating mousse that begins to form.
- Lower the heat, add the wine for 30 minutes of cooking (not longer).
- Check the stock once in awhile and skim off the remaining mousse if necessary.
- Filter your stock through a colander.
To Make the Aïoli
- Peel the garlic and crush it.
- Put the garlic paste in a bowl along with one egg yolk, mustard, salt & pepper.
- Mix the ingredients with a whisk and start adding the oil very slowly. Keep mixing the whole time.
- This process is delicate so never stop mixing with a fork or a whisk, and as your aïoli thickens you can start pouring in a little more oil.
- About half way, add the lemon juice.
- Put aside in your fridge.
To Make the Bourride
- In a heavy stockpot spread in the following order the thinly sliced onion, 3 tbsp of olive oil, the fennel stalks, the bay leaf, the orange zest, and the sliced potatoes (1/2cm large) add salt & pepper.
- Brown your ingredients for 2 to 3 minutes on a high heat without stirring (shake your pot a little for the onions not to burn).
- Add a part of the warm fish stock to barely cover the ingredients.
- Cover your pot and cook for 10 minutes at medium heat.
- Then add the slices of fish on top and the needed fish stock to cover again.
- Cover your pot and let it cook from 6-8 minutes.
- Check your fish & potatoes to make sure they are cooked.
- Arrange fish & potatoes in a serving platter
- In each one soup bowl place 3 - 4 grilled slices of bread and soak them with the fish stock.
Serve the Aïoli
- Keep aside 3 tbsp worth per person to be served while eating.
- Put the rest in a cooking pot, add 2 eggs yolk and a 1 cup of fish stock.
- Mix it all and put on a very low heat and keep stirring, until your sauce thickens. NOTE: The soup must not boil. If it does, the eggs will separate.
- At that point pour that sauce on your soaked bread.
- Serve the fish and potatoes on top and use the saved aïoli as mayonnaise.
- You may propose a little extra fish stock for those who want it.