Bourride

Name: Bourride
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: Serves 8
Cuisine: French
Ingredients: 1.75 kg (4 lb) mixture of whole fish such as whiting, grey mullet, sea bream or tail end of halibut, filleted, with bones reserved; 2 egg yolks; salt and pepper; 16 rounds of bread cut from a baguette and dried out in a moderate oven for 25 minutes, to serve; 300 ml (½ pint) aïoli; 300 ml (½ pint) dry white wine; 1 teaspoon dried fennel seeds; 1 carrot, chopped; 2 strips of orange zest; 1 teaspoon dried thyme; 2 bay leaves; 3 sprigs of parsley; 1 large onion, chopped; 750 g (1½ lb) extra white fish heads and bones; 1 leek, chopped; 2.25 litres (4 pints) water

Fish soup

Preparation info

Serves
8

Difficulty
Medium
Ready in
1 hr 40

Appears in

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 (1½ lb) extra white fish heads and bones
1 leek,

Europe
France
Pescatarian
Soup
Mediterranean

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