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Fish Market #Marseille @PerfProvence

Bourride Mediterranean Fish Soup

Bourride is similar to bouillabaisse, a seafood soup flavoured with garlic aïoli.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine French
Servings 4 people

Ingredients
  

Fish Stock

  • 1 Fish Head
  • 1 medium Onion
  • 2 Leeks
  • 1 Celery stalk
  • 1 cup (200ml) White Wine

Bourride

  • 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

Aïoli

  • 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

Instructions
 

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.
Keyword Fish, Seafood Recipes, Soups
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