Provencal RecipesSoupTaste: Food & Drink

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.


Fish Market #Marseille @PerfProvence
Provence Gourmet: Bourride
Fish Market #Marseille @PerfProvence
Provence Gourmet: Bourride
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
Fish Stock
To Prepare the Fish Stock
  1. In a saucepan add 8 cups of water, salt & pepper, onion, leeks and celery.
  2. Slowly bring to boiling point and skim off the floating mousse that begins to form.
  3. Lower the heat, add the wine for 30 minutes of cooking (not longer).
  4. Check the stock once in awhile and skim off the remaining mousse if necessary.
  5. Filter your stock through a colander.
To Make the Aïoli
  1. Peel the garlic and crush it.
  2. Put the garlic paste in a bowl along with one egg yolk, mustard, salt & pepper.
  3. Mix it and start dashing the oil very slowly while you keep mixing.
  4. 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.
  5. About half way, add the lemon juice.
  6. Put aside in your fridge.
To Make the Bourride
  1. In a heavy stockpot spread in the following order the thinly sliced onion, 3 tbsp of olive oil, the fennel stalks, the bay leave, the orange zest and the sliced potatoes (1/2cm large) add salt & pepper.
  2. Brown your ingredients 2 to 3 minutes on a high heat without stirring (shake your pot a little for the onions not to burn).
  3. Add a part of the warm fish stock to barely cover the ingredients.
  4. Cover your pot and cook for 10 minutes at medium heat.
  5. Then add the slices of fish on top and the needed fish stock to cover again.
  6. Cover your pot and let it cook from 6-8 minutes.
  7. Check your fish & potatoes to make sure they are cooked.
  8. Arrange fish & potatoes in a serving platter
  9. In each one soup bowl place 3 - 4 grilled slices of bread and soak them with the fish stock.
Serve the Aïoli
  1. Keep aside 3 tbsp worth per person to be served while eating.
  2. Put the rest in a cooking pot, add 2 eggs yolk and a 1 cup of fish stock.
  3. 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.
  4. At that point pour that sauce on your soaked bread.
  5. Serve the fish and potatoes on top and use the saved aïoli as a mayonnaise.
  6. You may propose a little extra fish stock for those who want it.

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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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