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bourride
Mediterranean fish stew
All along France’s Mediterranean coast you’ll find various versions of bourride made with fish, seafood, vegetables, aïoli and olive oil, usually with fewer ingredients and fuss than bouillabaisse. Each town seems to have its own take.
Bourride sétoise (or bourride à la sétoise) is a tasty version made with potatoes and carrots, onions and leeks, monkfish, white wine and aïoli.
Bourboulhade, a garlic and cod soup, is a simple version from Languedoc.
Text © Dana Facaros
Image by Kurman Communications, Inc.