La Bourride

Preparation info
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By Alan Davidson

Published 1981

  • About

‘Bourride is one of the great dishes of Provence. There are various different ways of presenting it but the essential characteristic is that aïoli or garlic-flavoured mayonnaise is added to the stock in which the fish has cooked to make a beautiful smooth pale yellow sauce and of this there must be plenty, for it is the main point of the dish.

M. Bérot, once chef des cuisines on the Île de France – a liner celebrated for its good cooking