Bourride from Sète

La bourride à la sètoise

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Sète is the Venice of the Sud de France. When I first saw this dish, in one of its many quayside restaurants, the tables in cool reflected light from the sunny buildings across the water, I thought there was something wrong with the way it looked and tasted. They had added chopped carrots and tomatoes to the sauce. Oh well, if that is how they prefer it, but it is subtler and more delicate if you keep to a palette of pale green vegetables.