Bourride Sètoise - Provence Fish Soup With Aïoli

"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!"
 
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photo by Thorsten photo by Thorsten
photo by Thorsten
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:
1hr
Ingredients:
12
Serves:
6-8

ingredients

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directions

  • In a large pan bring to the boil the roughly chopped tomatoes and onions, 5 cloves of garlic, the thyme, saffron & orange zest.
  • Add 2 tablespoons of the olive oil & one glass of white wine plus 1 litre of water.
  • Simmer for 20 minutes.
  • Meanwhile, pound the remaining garlic to a puree in a pestle and mortar (or liquidise it if you are feeling lazy).
  • Blend in 2 egg yolks and add salt and pepper.
  • Gradually beat in the remaining olive oil in a thin stream, using a whisk, until you feel the aioli is thick enough.
  • Add lemon juice to taste and leave on one side. (Reward yourself for your efforts by drinking the other glass of wine!).
  • Cut the skinned and boned fish into 1" chunks and add it to the saucepan.
  • Poach for 15 minutes.
  • Then remove the fish with a draining spoon and keep warm.
  • Sieve the stock and discard the *vegetables.
  • Return the stock to the pan and reheat gently.
  • Take about half of the aioli and beat the remaining egg yolk into it. Then slowly pour the warmed stock onto it, stirring constantly.
  • Return this mixture to the pan and heat gently, stirring all the time, until it thickens slightly.
  • It should be like rather thin custard. Don't let it boil, or it will curdle.
  • Divide the cooked fish between serving bowls and pour the soup over it.
  • Serve with thin slices of toasted French bread and the remaining aioli.
  • NOTE: I serve the *vegetables - tomatoes, onions & garlic on the side as an extra vegetable.

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Reviews

  1. Just AWESOME. If you don't know why people in France are the happiest, when they have fish soup, try this one and you will know. It is nothing better than a fish stew like this, a lot of toasted bread, Aioli, and a glass of white wine and pastis. Follow this direction and you will have one of the most flavorful fish soups. I've made it with monk fish, sea perch and some tiger prawns (because I have had them at hand). To thicken the soup with the aioli and egg yolk makes the soup very creamy and of a wonderful smooth consistence. The garlic flavor is not dominating in the soup. Poach the fish as described here and you will have soft but still firm fish pieces. I only can suggest to make this soup for a lot of guests, because it tastes even better with friends around. Toast enough thin sliced french bread. I toast them and let them dry a bit, so that they are very crunchy. Put them in the soup, a wonderful combination. Or use the aioli. I served it with the white wine I used in the soup (Saumur, a dry and light white wine). And of cause don't miss to serve a pastis. Ready for a wonderful french dinner? As I said: just awesome.
     
  2. This recipe is incomplete or back to front, does make sense nor taste very good.
     
  3. I last ate fish soup in 2001, in Rayol Canadel sur Mer, France, at a small B&B called 'Le Relais des Maures'. (In fact, I just checked, and it's still there .. 1 Avenue Charles Koecklin, 83820 Rayol-Canadel-sur-Mer, France). We arrived late in the evening, and past eleven, were served the only remaining offering from the kitchen, Fish Soup. This was the most classic type, with large slices of dried crusty bread offered beside gargantuan garlic cloves. On Sunday past (2012), I woke up with such a craving for this soup...and stumbled upon your recipe.<br/><br/> we read the recipe in a hurry and mistakenly boiled the onions, tomatoes and garlic in HALF a LITRE of OLIVE OIL. once we realized our mistake, i have to admit we were quite worried; but with the price of olive oil, we decided not to start over and simply continued...<br/><br/>We couldn't find monk fish at the local grocery store, but, I assure you, this soup was so authentic and satisfying, even with our flub up, that I was whisked back to Rayol Canadel and will definitely keep this one to impress my friends who might otherwise turn up their noses at the sound of 'fish soup' (yes, admitedly, i have some of those).<br/><br/>thanks!
     
  4. this is the most beautiful fish soup ever! i wasnt sure whether it would taste strong enough while making it, but the soup turned out to be very tasty, rich and creamy, and decandent! the veggies definitely need to be sieved out (usually i wouldnt bother, but it`s essential!!), and i would take it easy on the lemon juice in the aioli :) this is the fish soup im making from now on - when i want something satisfying, and when im entertaining!
     
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RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p> <p><br /><a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> <br /><br /><strong><span>A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! <br /><br />A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. 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