Bourride

Fish soup

Preparation info

  • Serves

    8

    • Difficulty

      Medium

    • Ready in

      1 hr 40

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Bourride is a lovely creamy fish soup traditionally flavoured with aïoli, the garlicky mayonnaise. It does not rely on Mediterranean fish so it can be made very successfully with fish such as halibut, whiting and grey mullet. It is quite substantial and perfect for a special lunch when you need only serve a salad and dessert to follow.

Ingredients

  • 750 g ( lb) extra white fish heads and bones
  • 1 leek,

Method

Place all the fish bones and heads in a large pan. Add the leek, onion, carrot, orange zest, fennel seeds, thyme, bay leaves and parsley. Pour over the wine and water and bring to the boil. Skim off any scum that floats to the surface. Simmer for 40 minutes.

Strain through a sieve into a large clean pan, pressing against the vegetables and bones to extract as much flavour as possible. Y