📝 About This Recipe
Hailing from the coastal breeze of Languedoc and Provence, Bourride is the elegant, creamy cousin to the more rustic Bouillabaisse. This soulful seafood braise features pearly white fish gently poached in a saffron-infused aromatic broth, which is then thickened into a luxurious velvet using a rich, handmade garlic aioli. It is a masterpiece of French coastal cooking that balances the brine of the sea with the sharp, golden warmth of garlic and citrus.
🥗 Ingredients
The Fish and Marinade
- 2 pounds Firm white fish fillets (Monkfish, Cod, or Halibut) (cut into large 3-inch chunks)
- 2 tablespoons Extra virgin olive oil
- 1/2 cup Dry white wine (Sauvignon Blanc or Rosé)
- 1 strip Orange zest (removed with a vegetable peeler)
The Aromatic Broth
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 1 medium Yellow onion (finely diced)
- 1 small Fennel bulb (cored and thinly sliced)
- 4 pieces Garlic cloves (thinly sliced)
- 5 cups Fish stock (high quality or homemade)
- 1 pinch Saffron threads (toasted and crushed)
- 1 piece Bouquet Garni (thyme, parsley stalks, and a bay leaf tied together)
The Aioli Liaison
- 4 pieces Garlic cloves (mashed into a fine paste with a pinch of salt)
- 3 large Egg yolks (at room temperature)
- 3/4 cup Extra virgin olive oil (fruity, high-quality oil)
- 1 tablespoon Lemon juice (freshly squeezed)
For Serving
- 1 loaf Baguette (sliced and toasted until golden)
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Place the fish chunks in a glass bowl and toss gently with 2 tablespoons of olive oil, the white wine, and the orange zest. Let marinate at room temperature for 20 minutes while you prepare the base.
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2
In a heavy-bottomed Dutch oven or wide pot, heat 2 tablespoons of olive oil over medium-low heat. Add the sliced leeks, onion, and fennel.
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3
Sauté the vegetables slowly for 10-12 minutes until they are soft and translucent but not browned. Add the sliced garlic and cook for another 2 minutes until fragrant.
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4
Pour in the fish stock and add the bouquet garni and crushed saffron. Bring the liquid to a gentle boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
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5
While the broth simmers, prepare the aioli. In a bowl, whisk the egg yolks with the garlic paste and lemon juice. Slowly, drop by drop at first, whisk in the 3/4 cup of olive oil until a thick, mayonnaise-like emulsion forms.
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6
Season the simmering broth with salt and white pepper to taste. Gently lower the marinated fish pieces (and the marinade liquid) into the pot.
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7
Cover and poach the fish at a very low simmer for 6-8 minutes, or until the fish is just opaque and flakes easily. Do not let the broth boil vigorously, or the fish will break apart.
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8
Using a slotted spoon, carefully remove the fish and the larger vegetables to a warm serving platter or individual shallow bowls. Keep warm.
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9
Remove the bouquet garni and orange zest from the broth. Measure out about 1 cup of the hot broth.
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10
Tempering the sauce: Very slowly whisk the cup of hot broth into the bowl of aioli. This prevents the eggs from curdling.
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11
Pour the aioli-broth mixture back into the main pot of broth over the lowest possible heat. Stir constantly for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Do not let it boil, or the sauce will break.
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12
Taste the sauce once more for seasoning. Pour the thickened, creamy sauce over the fish and vegetables.
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13
Garnish with fresh parsley and serve immediately with toasted baguette slices for dipping.
💡 Chef's Tips
Always use the freshest white fish available; monkfish is traditional because its lobster-like texture holds up beautifully during poaching. Tempering is the most critical step—if you add the egg mixture directly to the boiling pot, you will end up with scrambled eggs instead of a silky sauce. If your aioli breaks (separates) while making it, start with a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. For a deeper flavor, you can add a few scrubbed mussels or clams to the broth along with the fish.
🍽️ Serving Suggestions
Pair with a chilled dry Rosé from Provence or a crisp Vermentino to cut through the richness of the garlic aioli. Serve with a side of steamed small Yukon Gold potatoes to soak up the extra creamy broth. Provide extra aioli in a small bowl on the side for guests to spread generously onto their toasted baguette. A simple green salad with a sharp lemon vinaigrette makes the perfect refreshing follow-up to this rich stew.