Bourride

The History of Bourride

Bourride is a traditional fish stew from Provence, a region in southeastern France. It is known for its creamy texture and rich flavors, closely associated with the local fishing communities along the Mediterranean coast. This dish showcases the bounty of the sea, often utilizing a variety of Mediterranean fish seasoned with garlic, herbs, and aïoli, a garlic mayonnaise that adds a distinctive touch to the stew. The history of bourride is intertwined with the cultural exchange between Provence and its neighboring regions, reflecting a blend of culinary traditions.

Ingredients for Bourride

• Fish - 2 pounds of mixed white fish such as monkfish, cod, or sea bass, cut into chunks
• Olive oil - 4 tablespoons
• Onion - 1 large, finely chopped
• Leek - 1, white part only, finely sliced
• Garlic - 3 cloves, minced
• Celery - 1 stalk, finely chopped
• Carrot - 1, finely chopped
• Tomato - 2 large, peeled, seeded, and diced
• Fennel - 1 bulb, thinly sliced
• Parsley - a small bunch, chopped
• Thyme - 2 sprigs
• Bay leaf - 1
• Saffron - a pinch
• White wine - 1 cup
• Fish stock - 4 cups
• Cooking timer - Optional for better timing
• Aïoli - 1/2 cup (see note for homemade aïoli)
• Salt and pepper to taste

Homemade Aïoli

To make your own aïoli, you will need:

• Egg yolks - 2
• Garlic - 3 cloves, minced
• Lemon juice - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Olive oil - 1 cup
• Salt and pepper to taste

Preparation of Bourride

1. Begin by preparing the fish. Choose a mix of white meaty fish that hold up well during cooking, such as monkfish, sea bass or cod. Clean and cut them into bite-sized chunks, set aside.
2. Next, prepare your vegetables: finely chop the onion, leek, celery, and carrot. Peel and dice the tomato and thinly slice the fennel.
3. In a large pot, heat the olive oil over medium heat. Add the onion, leek, celery, carrot, and fennel. Sauté for about 5 minutes until the onions are translucent.
4. Add the garlic and cook for an additional minute.
5. Pour in the white wine and bring to a simmer, cooking until the wine is reduced by half.
6. Stir in the tomato, thyme, bay leaf, and a pinch of saffron. Add the fish stock and bring to a gentle boil.
7. Add the fish pieces to the pot, reduce the heat to low, and let simmer for about 10 minutes until the fish is cooked through. Use a cooking timer to ensure the timing is precise.
8. Season with salt and pepper to taste. Gently stir in the aïoli to the stew to give it a creamy consistency, but be careful not to break up the fish.

Serving Bourride

Bourride is traditionally served with slices of toasted baguette, which are perfect for soaking up the delicious broth. You can also garnish with fresh parsley for a burst of flavor and color. Pair the meal with a crisp white wine, such as a Provençal rosé or a light Sauvignon Blanc, to complement the flavors of the dish.

Enjoying Bourride

To fully immerse yourself in the spirit of Provence, dine al fresco with a view of the sea, or at least play some soft Mediterranean music in the background. Eating bourride should be a leisurely experience, savoring each bite and enjoying the melding of flavors that speak of the sea and sunshine.