 Bourride à la sétoise with monkfish | |
| Course | Entrée ormain dish |
|---|---|
| Region or state | Provence etLanguedoc |
| Serving temperature | hot |
| Main ingredients | fish,seafood, andvegetables,aïoli andolive oil |
| Variations | Bourride à la sétoise,bouillabaisse,aïoli garni,soupe de poissons à la sétoise, fishragoût |
Bourride (bourrido, inprovençal,borrida, inoccitan[1]) is a culinary specialtytraditional to cuisine ofProvence andLanguedoc, based onfish,seafood, andvegetables, served withaïoli andolive oil. A variant ofbouillabaisse[2] or fish soup à la Sétoise, this fish soup, originally from Provence and Languedoc, is particularly popular inToulon (Var) andAgde (Hérault).
The word bourride comes fromprovençalbourrido (borrida in classical norm of occitan language), which was derived frombouri/bouli (borit/bolit),boiled, in english.[3]
This recipe is prepared with white fish or Mediterranean seafood, such asmullet,mackerel,sea bass,whiting,conger eel,sea robin,sea bream,cod,turbot,le poisson de St Pierre, ormonkfish (forbourride à la Sétoise), abrunoise of vegetables (celery, fennel, leeks, carrots, onions,bouquet garni, possibly with white wine), andaïoli.
Depending on the recipe variations, the fish and the brunoise are cooked independently, or together like a fish stew incourt-bouillon. At the end of cooking, the fish stock is bound with aïoli and olive oil. Like with bouillabaisse, depending on tastes and local customs and traditions, the fish is served differently: as a garnish along aïoli, with rice, potatoes, or ratatouille, topped with the brunoise sauce. aïoli, or in fish soup.[4][5][6][7] Bourride is sometimes served with garlic croutons.[8]
