Description
Bourride Provençale is a rich and flavorful French fish stew from the Provence region. This dish features tender white fish like cod, simmered in a savory broth infused with garlic, saffron, and Mediterranean herbs. It’s typically served with a side of garlicky aioli, creating a luxurious and comforting meal that’s perfect for special occasions or a hearty weeknight dinner.
Ingredients
Units
Scale
- 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)
For the Aioli:
- 1/2 cup mayonnaise
- 1 clove garlic (minced)
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Fish:
If using whole fish, fillet the fish and cut it into chunks. Set aside. - Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant. - Simmer the Broth:
Add the chopped tomatoes, fish stock, white wine, saffron, thyme, rosemary, and bay leaf to the pot. Bring to a boil, then lower the heat and let it simmer for 10-15 minutes to allow the flavors to blend together. - Cook the Fish:
Gently add the fish fillets to the pot and cook for about 5-7 minutes, or until the fish is opaque and easily flakes with a fork. - Make the Aioli:
While the fish is cooking, mix the aioli ingredients in a small bowl—mayonnaise, garlic, lemon juice, olive oil, salt, and pepper. Stir well and set aside. - Serve:
Remove the bay leaf from the broth. Ladle the Bourride Provençale into bowls, and serve with a slice of French baguette on the side. Top with freshly chopped parsley and a dollop of aioli. Enjoy!
Notes
- If you prefer a smoother broth, you can blend the soup after cooking and return the fish to the pot.
- Bourride Provençale is traditionally served with aioli, but you can skip it if you prefer a simpler dish.
- You can substitute the fish with shellfish like shrimp or scallops for variation.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg