Bourride

In nineteenth-century Provence, this glorious garlic-rich fish dish was known as aïoli-bourride, its name indicating one of the main ingredients, the wonderful aromatic mayonnaise of the Midi – aïoli.

A bourride contains a variety of white sea fish: choose whatever is available from bass, turbot, dab, angler (monkfish), gurnard, porgy, and eel. When I am making this dish for a large family party I sometimes include a few shrimp, a crayfish or two and a handful of musse