1/3 Photos of Bourride Sètoise - Provence Fish Soup With Aïoli
French Tart's Note:
Bourride is a classic Mediterranean fish stew or soup, which is much less complicated and expensive to make than bouillabaisse. There are various local variations, this version originates from Sète, where they make it with monkfish & no other type of fish is added; however, in Marseille they use a mixture of any firm white fish. Some people serve the broth on its own, followed by the fish and vegetables with boiled potatoes and aïoli. Another way of serving it is to put slices of French bread in bowls and pour the soup over them. However, this version is slightly more restrained and elegant! There is a local myth that says, when the Greek gods got bored with Olympus they came to Marseille to eat bourride, this being the only food that was fit for the gods! Don't be put off by the amount of garlic that goes into it, the soup itself tastes creamy rather than garlicky, and it's up to you how much aïoli you spread on your bread! This is a much adapted recipe taken from one of my favourite French cookbooks, "La Cuisine du Sud - Poissons et Fruits de Mer" This quantity serves 6-8 people, with copious amounts of French bread & aïoli.....oh yes, don't forget the Pastis too!
My Private Note
Units: US | Metric
- 1 1/2 kg monkfish or 1 1/2 kg other firm white fish fillets
- 1/2 liter olive oil, approx
- 3 tomatoes, chopped roughly
- 2 onions, chopped roughly
- 13 garlic cloves, peeled & diced
- 1 sprig thyme
- 1 orange, zest of, grated
- 1/2 teaspoon saffron
- 2 glasses white wine
- 1/2 lemon, juice of
- 3 egg yolks
- salt and black pepper
- 1In a large pan bring to the boil the roughly chopped tomatoes and onions, 5 cloves of garlic, the thyme, saffron & orange zest.
- 2Add 2 tablespoons of the olive oil & one glass of white wine plus 1 litre of water.
- 3Simmer for 20 minutes.
- 4Meanwhile, pound the remaining garlic to a puree in a pestle and mortar (or liquidise it if you are feeling lazy).
- 5Blend in 2 egg yolks and add salt and pepper.
- 6Gradually beat in the remaining olive oil in a thin stream, using a whisk, until you feel the aioli is thick enough.
- 7Add lemon juice to taste and leave on one side. (Reward yourself for your efforts by drinking the other glass of wine!).
- 8Cut the skinned and boned fish into 1" chunks and add it to the saucepan.
- 9Poach for 15 minutes.
- 10Then remove the fish with a draining spoon and keep warm.
- 11Sieve the stock and discard the *vegetables.
- 12Return the stock to the pan and reheat gently.
- 13Take about half of the aioli and beat the remaining egg yolk into it. Then slowly pour the warmed stock onto it, stirring constantly.
- 14Return this mixture to the pan and heat gently, stirring all the time, until it thickens slightly.
- 15It should be like rather thin custard. Don't let it boil, or it will curdle.
- 16Divide the cooked fish between serving bowls and pour the soup over it.
- 17Serve with thin slices of toasted French bread and the remaining aioli.
- 18NOTE: I serve the *vegetables - tomatoes, onions & garlic on the side as an extra vegetable.
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Nutritional Facts for Bourride Sètoise - Provence Fish Soup With Aïoli
Serving Size: 1 (369 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 965.4
- Calories from Fat 740
- Total Fat 82.3 g
- Saturated Fat 12.1 g
- Cholesterol 145.5 mg
- Sodium 58.4 mg
- Total Carbohydrate 9.8 g
- Dietary Fiber 1.5 g
- Sugars 3.8 g
- Protein 38.8 g
The following items or measurements are not included:
oranges, zest of