Bourride is far simpler to prepare than its more famous relative bouillabaise and, for me, its simplicity makes it more appealing. Marius Morard in his Manuel complet de la cuisinière provençale (1886) declares the true name to be aïoli-b our ride, drawing attention to the composition of the dish. (He also claims that the invention of aïoli should be attributed to Virgil.) If possible, have three or four kinds of white sea fish for bourride: bass, turbot, brill, monkfish, gurnard, sea-bream or conger eel.
Fillet the fish, remove the skin and cut the flesh into chunks and thick slices.
Make a court-bouillon by simmering the heads and bones of the fish with
Meanwhile prepare the aïoli with 2 of the egg yolks, garlic and olive oil. Strain the court-bouillon into a pan, add the celery and season lightly. Poach the fish, starting with the thicker, denser pieces but do not overcook. Transfer the drained, cooked fish to a hot serving dish.
In another pan, whisk half the aïoli with the egg yolks and
© 1987 Geraldene Holt. All rights reserved.