🐟 Bourride
Bourride is a Provençal fish soup in which chunks of monkfish, potato and fennel are poached in a saffron broth, and the broth is then thickened with garlicky aioli. The result is pale, creamy and strongly garlic-scented rather than tomato-red like bouillabaisse. It is served hot in deep plates, with the fish and potatoes in the thickened broth.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g monkfish fillet, in thick pieces
- 500 g waxy potatoes, sliced
- 1 fennel bulb, sliced
- 1 onion, sliced
- A pinch of saffron
- 1 strip of orange peel, 1 bay leaf, thyme
- 1.2 litres water, salt and pepper
- 150 g aioli (garlic mayonnaise), plus 2 egg yolks for thickening
Method
- Put the onion, fennel, potatoes, saffron, orange peel, herbs and water in a pot, season and simmer for 15 minutes.
- Add the monkfish and poach gently for 8–10 minutes until just opaque.
- Lift the fish and potatoes into a warm dish.
- Whisk the egg yolks with half of the aioli, then whisk in a ladle of hot broth.
- Pour this back into the pot and stir over very low heat until the broth thickens slightly — do not let it boil.
- Pour the broth over the fish and potatoes and serve with the remaining aioli on the side.
How to make it lighter
- Aioli is the richest part: use half and skip the extra spoonful on the side to cut a lot of calories.
- Monkfish is lean, so a larger piece of fish with fewer potatoes keeps the plate filling and lighter.
- Add more fennel to the pot for extra volume.
History
Bourride comes from the French Mediterranean coast, from Provence to Sète in Languedoc, where it is made with firm white fish such as monkfish. It is often described as the gentler cousin of bouillabaisse: no tomato, and the richness comes from aioli stirred in at the end. Today it is a regular on menus along the French Mediterranean.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →