Bourride facts for kids
Bourride à la sétoise with monkfish
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| Course | Entrée or main dish |
|---|---|
| Region or state | Provence et Languedoc |
| Serving temperature | hot |
| Main ingredients | fish, seafood, and vegetables, aïoli and olive oil |
| Variations | Bourride à la sétoise, bouillabaisse, aïoli garni, soupe de poissons à la sétoise, fish ragoût |
Bourride is a tasty fish stew from the south of France. It's a traditional dish from the Provence and Languedoc regions. This yummy meal is made with fish, seafood, and vegetables. It's always served with a special garlic sauce called aïoli and olive oil.
Bourride is a bit like another famous French fish soup called bouillabaisse. It's very popular in cities like Toulon and Agde. The name Bourride comes from the old French word for "boiled."
What's in Bourride?
Bourride is made with different kinds of white fish or seafood from the Mediterranean Sea. Some common fish used are mullet, mackerel, sea bass, whiting, and monkfish.
It also has lots of fresh vegetables cut into small pieces. These often include celery, fennel, leeks, carrots, and onions. Sometimes, a special bunch of herbs called a bouquet garni is added for extra flavor.
The most important part is the aïoli sauce. This creamy sauce is made with garlic, egg yolk, and olive oil. It gives Bourride its unique taste!
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Bourride with ratatouille
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Bourride with seafood
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Aïoli sauce
How is it Made?
The fish and vegetables can be cooked in a few different ways. Sometimes, they are cooked separately. Other times, they are all cooked together like a stew in a flavorful broth.
After cooking, the fish broth is mixed with aïoli and olive oil. This makes the soup thick and creamy.
Bourride can be served in different ways too. You might get the fish and vegetables on a plate with the aïoli sauce poured over them. It can also come with rice, potatoes, or ratatouille. Often, it's served with crunchy garlic croutons.
Types of Bourride
There are a few different versions of Bourride. One popular type is called bourride à la sétoise. This version is usually made with monkfish.
See also
In Spanish: Bourride para niños
