La bourride de Chez Fifine

Name: La bourride de Chez Fifine
Cuisine: French
Ingredients: 4 large fish heads (cod, halibut, brill, monkfish etc.) to give substance and flavour; 4 large fish heads (cod, halibut, brill, monkfish etc.) to give substance and flavour; 900 g/2 lb fish for the soup (red and grey mullet, monkfish, parrot fish, ocean perch, parrot fish, sea bass, etc.); 4 large fish heads (cod, halibut, brill, monkfish etc.) to give substance and flavour; 4 large fish heads (cod, halibut, brill, monkfish etc.) to give substance and flavour; 4 large fish heads (cod, halibut, brill, monkfish etc.) to give substance and flavour; 2 tablespoons tomato concentrate; ¼ teaspoon saffron; 3 cloves garlic, crushed olive oil; 4 large tomatoes, peeled, seeded and chopped; 1 bouquet garni (2 sprigs thyme, 1 bay leaf, 2 sprigs parsley); 1 bouquet garni (2 sprigs thyme, 1 bay leaf, 2 sprigs parsley); 1 bouquet garni (2 sprigs thyme, 1 bay leaf, 2 sprigs parsley); 1 bouquet garni (2 sprigs thyme, 1 bay leaf, 2 sprigs parsley); 900 g/2 lb fish for the soup (red and grey mullet, monkfish, parrot fish, ocean perch, parrot fish, sea bass, etc.); 900 g/2 lb fish for the soup (red and grey mullet, monkfish, parrot fish, ocean perch, parrot fish, sea bass, etc.); 900 g/2 lb fish for the soup (red and grey mullet, monkfish, parrot fish, ocean perch, parrot fish, sea bass, etc.); 900 g/2 lb fish for the soup (red and grey mullet, monkfish, parrot fish, ocean perch, parrot fish, sea bass, etc.); 2 large Spanish onions, sliced; 3 cloves garlic, crushed olive oil; 900 g/2 lb fish for the soup (red and grey mullet, monkfish, parrot fish, ocean perch, parrot fish, sea bass, etc.); 1 leek, sliced; fried croûtons of French bread; fried croûtons of French bread; rouille sauce (optional); 2 sections eel or monkfish, or both (about a 225 g/8 oz each), cut into 4–6 pieces; 2 sections eel or monkfish, or both (about a 225 g/8 oz each), cut into 4–6 pieces; aïoli sauce; 4 tablespoons aïoli sauce; coarse salt and ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

La bourride is one of the most delicious fish soups of the Cote d’Azur. In its simplest form, it is a fresh Mediterranean fish cooked in a well-flavoured soupe de poissons, with perhaps a cuttlefish and a piece of monkfish or conger eel added on feast days.

Like its glamorous cousin bouillabaisse, bourride is a two-stage meal: the bouillon is served first and then, halfway through the meal, a platter of the fish cooked in the bouillon is served. The secret of th

Ingredients

Europe
France
Provence
Soup
Fish course
Pescatarian

Ingredients

Method