Advertisement
La Bourride
Garlic Fish Stew
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Bourride is popular all along the Mediterranean coast and so important is the distinction between it and bouillabaisse that markets sell different mixtures of fish to make the two soups. Favourites for bourride are sea bass, sea-bream, John Dory, whiting and, among firmer fish, monkfish and conger eel.
Ingredients
| salt-water fish | <
Method
Discard the fins and scale and clean the fish. Cut the fish in thin slices; if using monkfish, fillet it and cut the fillets in chunks. Wash and dry the fish; use the heads and tails to make fish stock. In a large pot put the onion, thyme, bay leaf, fennel, orange rind, parsley and garlic. Add the fish stock, salt, pepper and olive oil and bring to a boil. Add the firm fish and simmer for 5 min