FOOD NEWS
Bourride Is The French Fish Stew Including Aioli As A Star Ingredient
BY RYAN CASHMAN
From rosé and bouillabaisse to tapenade and ratatouille, Provence, France is home to many delicious dishes, including the aioli-forward fish stew called bourride.
Bourride is a heartier and simpler fish stew than bouillabaisse, the more well-known Provençal seafood stew. Instead of shellfish, bourride is traditionally made with monkfish.
Bourride originated as a staple fisherman’s stew that evolved out of the Mediterranean influences of the region, as well as a desire to use up every part of the day's catch.
This soup is centuries old, and was once said to be so delicious it was fit for the Olympian gods. It uses a fish broth with aioli, a mayo-like garlic condiment, and saffron.
Monkfish, leeks, potatoes, onions, and garlic round out the stew. Other variations use halibut and shellfish like clams and shrimp, or white wine and parsley.
Other traditional recipes don’t incorporate aioli into the broth. Instead, the mayo-esque garlic spread is slathered on toast and served as a side to be dipped into the soup.
You should add enough aioli to taste it, but not so much that the fish is overpowered. The resulting dish is flavorful, hearty, garlicky, and more affordable than bouillabaisse.