Name: Bourride Provençale: A Delightful Taste of the Mediterranean
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 2 lbs white fish fillets (monkfish, cod, or sea bass); 4 cups fish stock (or vegetable broth); 1 cup dry white wine; 1 large onion, finely chopped; 2 leeks, white and light green parts sliced; 2 carrots, sliced; 3 cloves garlic, minced; 1 bay leaf; 1 sprig fresh thyme; 1 teaspoon fennel seeds; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons olive oil; ½ cup aioli (garlic mayonnaise); Juice of 1 lemon; 1 tablespoon fresh parsley, chopped; Baguette slices, for serving

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If you’re craving something rich, flavorful, and comforting, you’ve got to try this Bourride Provençale. This French fish stew from the beautiful region of Provence is perfect for cozy evenings, but it’s also impressive enough to serve at a dinner party. It’s like bringing a piece of the Mediterranean right to your table!

Why You’ll Love This Recipe

This Bourride Provençale combines fresh fish, aromatic herbs, and a velvety saffron-infused broth that’s absolutely to die for. It’s a light yet hearty dish that’s full of depth and flavor. The creamy aioli stirred in at the end makes it irresistibly rich and comforting. Whether you’re a fan of French cuisine or just looking for something new to try, this dish won’t disappoint.

Ingredients (partial list – full list below)

Firm white fish (like cod or haddock)
Shrimp or shellfish (optional)
Olive oil
Garlic
Leeks
Tomatoes

You can find the full list of ingredients below.

Directions

Step 1: Prepare the Broth

Start by heating some olive oil in a large pot over medium heat. Add your garlic and leeks, sautéing them gently until they soften and become fragrant. This is where the base of all the wonderful flavors begins. Once softened, stir in the tomatoes, letting them cook down into a beautiful base for the stew.

Step 2: Build the Flavor

Now it’s time to add the broth. Pour in your fish stock or water, along with a generous pinch of saffron. The saffron is key to creating that distinct, beautiful golden color and fragrant flavor that’s characteristic of Bourride. Bring everything to a simmer, allowing the flavors to meld together for about 15-20 minutes.

Step 3: Add the Fish

Once your broth is bubbling away, it’s time to add the fish. Arrange the fillets gently in the pot, ensuring they’re submerged in the flavorful broth. If you’re using shellfish like shrimp, add them now, too. Let everything cook for another 10 minutes until the fish is cooked through and flaky.

Step 4: Finish with Aioli

This is the magic touch! Stir in your homemade or store-bought aioli. The creamy texture adds a luxurious richness to the dish. Taste and adjust the seasoning if needed, and your Bourride Provençale is ready to serve!

Expert Tips and Tricks

For the best flavor, try to use fresh, high-quality fish. Cod or haddock work well, but you could also experiment with other firm white fish.
If you can find it, use fish stock instead of water to give the broth an even richer taste.
Don’t skip the saffron – it’s essential for that classic Bourride flavor, and a little goes a long way.

Recipe Variations and Possible Substitutions

If you’re not a fan of shellfish, you can skip the shrimp or use other seafood like mussels or clams.
For a dairy-free version, substitute the aioli with a dairy-free mayo or coconut cream for a similar richness.
Feel free to add a splash of white wine to the broth for extra depth.

Serving and Pairing Suggestions

Bourride Provençale is best served with a crusty French baguette to soak up the flavorful broth. A light green salad with a simple vinaigrette pairs beautifully with this dish. For a beverage, a crisp white wine like a Provence Rosé or Sauvignon Blanc complements the delicate flavors of the seafood.

Storage and Reheating Tips

This dish stores well in the fridge for up to 2 days. To reheat, gently warm it on the stove over low heat. Be careful not to overcook the fish again – it’s best served just heated through.

4 FAQs

1. Can I make Bourride Provençale ahead of time? Yes! It’s actually a great dish to prepare a few hours in advance. Just be sure to add the aioli right before serving to keep the texture fresh.

2. Can I use frozen fish for this recipe? Frozen fish works fine if fresh isn’t available, but be sure to thaw it thoroughly before cooking.

3. What if I don’t have saffron? If you can’t find saffron, you can use turmeric as a substitute, though the flavor will be a little different.

4. Is Bourride Provençale spicy? No, it’s not spicy. The dish is flavorful, but the focus is on the richness of the broth and the subtle herbs, not heat.

Conclusion

Bourride Provençale is the perfect dish to impress guests or enjoy with your loved ones. With its fresh seafood, aromatic broth, and luxurious aioli, it’s a true Mediterranean delight that brings a bit of France into your kitchen. Whether you’re new to French cuisine or a seasoned pro, this recipe is a winner. Enjoy every bite of this delicious stew!

Bourride Provençale: A Delightful Taste of the Mediterranean

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Bourride Provençale is a traditional fish stew from the Provence region of France, known for its delicate flavors and velvety texture. Made with white fish, aromatic vegetables, and a garlicky aioli sauce, this dish is a lighter cousin of bouillabaisse and is perfect for seafood lovers. Serve it with crusty bread to soak up the rich, flavorful broth.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course, Soup
Method: Stovetop
Cuisine: French

Instructions

1. Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the onion, leeks, and carrots, and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.

2. Simmer the Broth
Pour in the white wine and let it simmer for 2 minutes. Add the fish stock, bay leaf, thyme, fennel seeds, salt, and pepper. Bring to a gentle simmer and cook for 15 minutes to develop the flavors.

3. Cook the Fish
Add the white fish fillets to the simmering broth and cook for 5–7 minutes, or until the fish is tender and flakes easily.

4. Prepare the Aioli Sauce
In a small bowl, mix the aioli with lemon juice. Slowly whisk a few spoonfuls of the hot broth into the aioli to temper it.

5. Finish the Dish
Remove the pot from the heat and stir the aioli mixture back into the broth to create a creamy, flavorful sauce. Do not boil after adding the aioli, as it can curdle.

6. Serve and Enjoy
Ladle the bourride into bowls, garnish with fresh parsley, and serve with toasted baguette slices for dipping.

Notes

Monkfish is the traditional choice, but cod or sea bass also work well.
For a more authentic touch, make your own aioli using egg yolks, garlic, olive oil, and lemon juice.
Serve with a dry white wine like Sauvignon Blanc or a crisp Chardonnay.