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Mediterranean fish stew

Bourride 10 Francois de Melogue

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.


Soups, stews and casseroles

Text © Dana Facaros

Image by Kurman Communications, Inc.