Name: Bourride Provençale: A Flavorful Mediterranean Seafood Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 1 lb white fish fillets (cod, haddock, or sea bass); 1 onion (chopped); 2 cloves garlic (minced); 2 large tomatoes (peeled and chopped); 4 cups fish stock or water; 1/2 cup dry white wine; 2 tbsp olive oil; 1 tsp saffron threads; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; 1 bay leaf; Salt and pepper to taste; 1 tbsp fresh parsley (chopped, for garnish); 4-6 slices of French baguette (optional, for serving); 1/2 cup mayonnaise; 1 clove garlic (minced); 1 tbsp fresh lemon juice; 1 tbsp olive oil; Salt and pepper to taste

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Bourride Provençale is a traditional French seafood stew hailing from the sunny coast of Provence. This flavorful dish is made with tender fish, aromatic herbs, and a rich saffron-infused broth. The combination of delicate fish, garlic, and herbs makes this dish a true taste of the Mediterranean. Served with a side of rouille sauce and crusty bread, Bourride Provençale offers a satisfying, hearty meal that transports you straight to the French Riviera.

Why You’ll Love This Recipe?

Light yet hearty—perfect for a comforting meal without being too heavy
Packed with vibrant Mediterranean flavors and fresh seafood
The saffron and garlic-infused broth adds depth and complexity to the dish
Easy to prepare, yet impressive enough for dinner guests
A great way to enjoy fresh fish and seafood in a flavorful stew

Ingredients

1 lb firm white fish fillets (such as cod, bass, or snapper)
1/2 lb shellfish (such as shrimp, mussels, or clams)
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 leek, cleaned and sliced
1 large tomato, diced
1/4 teaspoon saffron threads
4 cups fish stock or water
1/2 cup dry white wine
1 teaspoon fresh thyme, chopped
1 bay leaf
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Rouille sauce (for serving)
Crusty baguette or toasted bread slices

Full list of ingredients with measurements below!

Prepare the Broth

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and sliced leek. Sauté for about 5-6 minutes until softened and fragrant. Add the diced tomato and cook for an additional 2-3 minutes.

Infuse with Saffron

Add the saffron threads to the pot, allowing them to infuse into the vegetables. Pour in the fish stock (or water) and white wine. Add the thyme and bay leaf, then season with salt and pepper to taste. Bring the mixture to a gentle simmer and cook for about 15 minutes to let the flavors meld together.

Cook the Seafood

Gently add the white fish fillets to the pot, followed by the shellfish. Simmer for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork, and the shellfish have opened. Remove the pot from heat.

Serve the Bourride

Ladle the stew into bowls, making sure to include a variety of fish and shellfish in each serving. Sprinkle with fresh parsley for a pop of color. Serve with a side of rouille sauce (a garlicky mayonnaise-based sauce) and crusty bread for dipping.

Expert Tips and Tricks

Make sure to use fresh, high-quality fish and shellfish for the best flavor.
If you can’t find saffron, you can substitute with a small pinch of turmeric for color, but the flavor won’t be quite the same.
If you prefer a thicker broth, you can use a slotted spoon to remove some of the fish and shellfish, then blend the broth with a hand blender to thicken it up before adding the seafood back in.
Rouille sauce is traditionally served with this dish, and it’s made by blending garlic, egg yolk, and olive oil into a creamy, slightly spicy sauce.

Recipe Variations and Possible Substitutions

Use different types of seafood based on availability, such as scallops, squid, or octopus.
If you don’t like shellfish, feel free to skip the mussels or clams and use more fish fillets.
For a spicier version, you can add a small amount of chili flakes to the broth for an extra kick.
If you don’t have fish stock, you can use vegetable stock as an alternative.

Serving and Pairing Suggestions

Bourride Provençale pairs wonderfully with:

A glass of crisp white wine like Sauvignon Blanc, Pinot Grigio, or a Provence Rosé
Freshly baked baguette or toasted crusty bread to soak up the delicious broth
A light green salad with a simple vinaigrette to balance the richness of the stew

Storage and Reheating Tips

Store any leftover Bourride Provençale in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat, making sure not to overcook the seafood. The rouille sauce can be stored separately in the fridge for up to 3 days.

FAQs

Can I make Bourride Provençale in advance?
This dish is best served fresh, as the seafood can become tough if reheated too many times. However, you can prepare the broth ahead of time and then add the seafood when ready to serve.

Can I use frozen seafood?
Yes, frozen seafood can be used in this dish. Just be sure to thaw it properly before adding it to the broth.

Can I use a different type of fish?
Absolutely! You can substitute any firm white fish such as haddock, halibut, or tilapia in place of cod or snapper.

What is Rouille sauce?
Rouille sauce is a garlicky mayonnaise-like sauce traditionally served with Bourride Provençale. It’s made by blending garlic, olive oil, egg yolk, and sometimes a bit of chili for a slight kick.

Conclusion

Bourride Provençale is a stunning, flavorful seafood stew that captures the essence of Mediterranean cooking. With its rich saffron broth, tender fish, and delicious shellfish, this dish brings the flavors of Provence to your table. Serve it with crusty bread and rouille sauce for the ultimate experience, and enjoy a taste of the French Riviera in the comfort of your home!