Bourride recipe

Bourride recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Bourride is a traditional French fish stew originating from the region of Provence. This flavorful dish features a rich and creamy broth infused with garlic, saffron, and white wine. It typically includes a variety of fresh seafood such as white fish, mussels, and shrimp, which are gently poached in the fragrant broth until tender and succulent. The addition of aioli, a garlic mayonnaise, adds a velvety texture and enhances the overall taste. Perfect for a cozy dinner or special occasion, this bourride recipe is sure to impress with its exquisite flavors and elegant presentation.

Keywords: Bourride, French, fish stew, Provence, seafood

Bourride recipe details

Bourride recipe, recipe Rating: 4.4
Number of votes:94 

Ingredients

	For the soup:
600 g	firm white fish, fillets, cut in 3cm cubes
400 g	shrimp, peeled, deveined
2 stalk(s)	leek, finely sliced
2 clove(s)	garlic, minced
1 large	orange peel strip
1	bouquet garni
200 ml	dry white wine
1.2 l	fish stock
	salt and freshly ground pepper, to taste
	For the aioli:
2	egg yolks
2 tbsp	freshly grated breadcrumbs
4 clove(s)	garlic
1 pinch(es)	salt
300 ml	extra virgin olive oil
	To serve:
1	baguette

Instructions

To prepare the aioli place the garlic with breadcrumbs and salt into a mortar and pestle until smooth and well combined. Transfer into a bowl and stir in the egg yolks. Add oil, drop by drop, beating constantly. When well combined, whisk in the oil in a thin stream until a thick mayonnaise has formed. Divide the aioli into 6 small serving bowls.

For the soup place leek, garlic, orange peel and bouquet garni into a large saucepan. Add wine and fish stock and season with salt and pepper. Bring to a boil and simmer for 10 minutes.

Strain into another saucepan and bring to the boil again. Add the fish and shrimp and simmer for 5 minutes.

Cut the baguette into slices.

To serve:
Ladle the hot soup in heated soup plates and add a bowl with the aioli to each serving. Place the bread on the table. To eat, stir a small amount of the aioli into the soup and spread the bread with the remaining aioli.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 15 min
Grade of difficulty:
medium
Calories per portion:
n/a