Bourride
Transport your taste buds to the sunny shores of Provence with *Bourride*, a velvety French fish stew that balances elegance with comforting flavors. This classic dish features tender chunks of white fish—such as cod, monkfish, or sea bass—simmered in a fragrant broth enriched with leeks, carrots, garlic, and potatoes. A touch of dry white wine and aromatic thyme add depth, while a luscious homemade aioli stirred into the stew gives it a creamy, luxurious finish. Perfectly seasoned and garnished with fresh parsley, bourride is best served with crusty bread to soak up every last drop of its rich, flavorful broth. Whether you're hosting a dinner party or indulging in a weeknight treat, this one-pot wonder is a celebration of Mediterranean cuisine at its finest.
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Recipe Information
Ingredients
- 600 grams white fish fillets (such as cod, monkfish, or sea bass)
- 2 leeks, white part only, thinly sliced
- 2 carrots, peeled and sliced into thin rounds
- 2 celery stalks, thinly sliced
- 1 onions, diced
- 4 garlic cloves, minced
- 150 milliliters dry white wine
- 1 liter fish stock
- 1 bay leaf
- 2 fresh thyme sprigs
- 300 grams potatoes, peeled and cubed
- 2 egg yolks
- 100 milliliters olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Step 1: Prepare the vegetables. Thinly slice the leeks, carrots, and celery, and dice the onion. Mince the garlic. Peel and cube the potatoes.
Step 2: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the onions, leeks, carrots, celery, and garlic. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
Step 3: Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly. Then add the fish stock, bay leaf, thyme, and potatoes. Season with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, until the potatoes are tender.
Step 4: While the soup base is simmering, cut the white fish fillets into large chunks (about 5 cm pieces). Gently add the fish to the pot and let it simmer for 8-10 minutes until the fish is cooked through and flakes easily with a fork.
Step 5: Make the aioli. In a medium bowl, whisk the egg yolks with the lemon juice and a pinch of salt. While whisking continuously, slowly drizzle in the olive oil until the mixture thickens and emulsifies into a creamy aioli.
Step 6: Remove a ladle of hot broth from the pot and slowly whisk it into the aioli to temper it. Gradually stir the warmed aioli back into the pot to thicken the stew and give it a velvety texture. Make sure the heat is very low to prevent the aioli from curdling.
Step 7: Taste and adjust the seasoning with additional salt and pepper as needed. Remove the bay leaf and thyme sprigs.
Step 8: Ladle the bourride into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread for dipping.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.3 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 142 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1274 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
