Mediterranean Fish Stew with Garlic Mayonnaise

Bourride à l’Aïoli Provençale

Preparation info

  • For


    • Difficulty


    • Ready in

      3 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

Fine at any time of the year, but especially good as a one-dish summer meal. (See menu and wine suggestions.)


Staple Items

  • Butter (4 Tb)
  • Lemon (½)
  • Mayonnaise (1


First, prepare a classic Provençal fish court-bouillon—a well-flavored fish stock. Using chopping block and small chopper, cut the 2 pounds of fish heads and bones into chunks, wash, then hold. Slit open the 11 leeks, wash out any remaining sand under fast-running cold water, cut the white