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Bourride Provençale: A Delightful Taste of the Mediterranean

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.

Ingredients

Units Scale
  • 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
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup aioli (garlic mayonnaise)
  • Juice of 1 lemon
  • 1 tablespoon fresh parsley, chopped
  • Baguette slices, for serving

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.

Nutrition

Find it online: https://cookedbyandy.com/bourride-provencale-a-delightful-taste-of-the-mediterranean/