Bourride – Provençal Fish Stew

A little history:

Less famous than its colorful cousin, bouillabaisse, is the white fish stew bourride. It is always served with aioli, a garlic mayonnaise. It originates in western Provence and Languedoc, where fishmongers sell a “bourride mixture” without naming in detail the different fish.

A good bourride should contain a few white fish like St. Peter’s fish, sea bass, sea bream and merlan, firm-fleshed fish like turbot and conger eel, and a few fatty fish like mackerel.

In the Mediterranean, scorpion fish or rascasse is always added as well, a fish rich in bones but very flavorful.

To accompany the bourride, enough baguette bread is served to soak up the delicious sauce.

The recipe:

For the aioli, crush the garlic together with the egg yolks in a hand mixer and add salt and pepper. Slowly add the oil with the motor running all the way through. As a final step, add the juice of one lemon and the water. Season again (aioli can be stored in the refrigerator for 3 days).

The fish can be prepared 4 hours in advance and placed in the refrigerator.

However, the bourride must be cooked just before serving.

Put the slices of the firmer fish with the onion, fennel and spices in a large saucepan and pour the cold water. let it boil and do it for 5 min over moderate temperature.

Add the rest of the fish, leaving the most tender part.

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