Name: La Bourride (Garlic Fish Stew)
Yield: Serves 4 to 6
Cuisine: France
Ingredients: baked croûtes made with 1 baguette; 2 garlic cloves, unpeeled and crushed; 1 large bouquet garni; 1 cup/250 ml. aïoli; salt and pepper; 1 tablespoon olive oil; ½ teaspoon fennel seeds; 2 pounds/900 g mixed fish fillets, without skin; 1 onion, sliced; 1½ quarts/1.5 liters fish stock; 2 strips of orange zest; 3 egg yolks

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

Bourride is Languedoc’s answer to the Bouillabaisse of Provence, and who knows which is the more popular of the two with the beach crowd. Favorite fish for Bourride are sea bass, sea bream, John Dory, and whiting, with monkfish and conger eel among firmer varieties. Provided you have the fish stock ready ahead, Bourride is quick to make. If the stew is to be kept warm for more than a minute or two, omit the egg yolk thickener and serve the Aïoli separately.