Name: Bourride Provençale
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: 1 lb firm white fish fillets (such as cod, hake, or bass); 1/2 lb shellfish (such as mussels, clams, or shrimp); 2 tablespoons olive oil; 1 medium onion, chopped; 2 leeks, cleaned and sliced (white part only); 2 carrots, peeled and sliced; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 4 cups fish stock (or water); 1/2 cup dry white wine; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Fresh lemon wedges (for serving); 2 egg yolks; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 2 cloves garlic, minced; 1 cup olive oil (or a mixture of olive oil and vegetable oil); Salt and pepper, to taste

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Short Description:
Bourride Provençale is a traditional French seafood dish from the sunny region of Provence. Imagine tender fish, succulent shellfish, and a rich, aromatic broth infused with saffron, garlic, and herbs—this dish is the perfect marriage of the Mediterranean’s fresh flavors. It’s a warming, comforting recipe that feels like an elegant treat, yet it’s surprisingly simple to make. If you’re a fan of seafood, this is one dish you’ll want to savor and share with friends and family.

Why You’ll Love This Recipe?
This Bourride Provençale is a comforting, rich, and flavorful dish that’s guaranteed to impress. The seafood is the star, and the broth, made from fish stock and infused with herbs and saffron, is so aromatic that it practically transports you straight to the coast of Provence. What makes this dish even better is the garlic aioli that’s served alongside, giving it a creamy, garlicky kick. It’s a seafood lover’s dream, and it’s perfect for a special dinner or any time you want to enjoy the flavors of the Mediterranean.

Ingredients
(Find the full list of ingredients below!)

Firm white fish fillets (like cod, haddock, or monkfish)
Shellfish (like shrimp or mussels)
Olive oil
Onion (sliced)
Garlic (minced)
Leeks (sliced)
Fennel (optional, for added flavor)
Tomato paste
Fish stock (or vegetable broth)
Saffron threads
Fresh thyme
Bay leaves
White wine
Salt and pepper
Fresh parsley (for garnish)
For the aioli:
Egg yolks
Olive oil
Lemon juice
Garlic
Salt

Directions

1. Prepare the Seafood

Begin by preparing your seafood. Cut your fish into large chunks, and if you’re using shellfish like shrimp or mussels, make sure they’re cleaned and ready to go. Set the seafood aside while you prepare the broth.

2. Sauté the Vegetables

In a large, deep pot, heat the olive oil over medium heat. Add the sliced onion, leeks, and fennel (if using) and sauté them for about 5 minutes, until they’re softened and fragrant. Add the minced garlic and cook for another minute, just until it becomes aromatic.

3. Build the Broth

Next, stir in the tomato paste, cooking it for a minute or two to deepen its flavor. Then, add the fish stock (or vegetable broth if you prefer), followed by the saffron threads, fresh thyme, and bay leaves. Pour in the white wine and bring everything to a gentle simmer. Let the broth cook for about 10-15 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

4. Add the Fish

Once the broth has simmered and the flavors have melded, carefully add your fish chunks into the pot. Let them cook gently in the broth for about 5-7 minutes, or until they’re just cooked through and tender. Be careful not to overcook the fish; it should flake easily but remain moist.

5. Add the Shellfish

Next, add your shellfish—shrimp or mussels work beautifully in this dish. If you’re using mussels, make sure to discard any that don’t open during cooking. Let the shellfish cook for another 5-7 minutes, or until the shrimp turns pink and the mussels open.

6. Make the Aioli

While your seafood is cooking, make the aioli. In a bowl, whisk together the egg yolks, garlic, and a pinch of salt. Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified sauce. Once the aioli thickens, add a squeeze of fresh lemon juice to brighten the flavors. If you prefer a lighter aioli, you can also mix in a spoonful of water to adjust the consistency.

7. Serve the Bourride

Once the seafood is perfectly cooked, remove the pot from the heat. Discard the bay leaves and thyme sprigs, and ladle the Bourride into bowls. Spoon some of the flavorful broth over the fish and shellfish, and garnish with fresh parsley. Serve the aioli on the side for drizzling over the dish.

Expert Tips and Tricks

Use Fresh Seafood: The fresher the seafood, the better the Bourride will taste. If possible, get your fish and shellfish from a trusted fishmonger. Freshly caught seafood really makes a difference in this dish.
Don’t Overcook the Fish: It’s crucial to cook the fish just until it’s opaque and flakes easily. Overcooking will result in dry, rubbery fish.
Customize the Shellfish: If you can’t find mussels or shrimp, feel free to swap them out for other shellfish like clams, scallops, or even lobster. The more variety in your seafood, the better!
Aioli Tips: If you’re having trouble getting the aioli to emulsify, you can add a tiny drop of warm water or even a spoonful of Dijon mustard to help the process. A hand blender or food processor can also make it easier.

Recipe Variations and Possible Substitutions

Spicy Twist: If you like a bit of heat, add a pinch of red pepper flakes or a chopped chili when sautéing the garlic and onions. It gives the Bourride a nice kick without overpowering the other flavors.
Vegetarian Version: If you prefer a vegetarian version of this dish, you can substitute the fish and shellfish with a medley of hearty vegetables, such as potatoes, zucchini, and bell peppers. The saffron and garlic aioli will still make this a deliciously rich dish, though you’ll miss the seafood flavors.
Non-Dairy Aioli: For a dairy-free or vegan aioli, use a plant-based egg replacement, or try a cashew-based aioli. Both are great alternatives and will still bring the creamy, garlicky goodness to the dish.

Serving and Pairing Suggestions
Bourride Provençale is a substantial dish on its own, but it pairs beautifully with a light, crispy baguette to soak up the rich broth. A side of sautéed greens, such as spinach or kale, complements the flavors well without overpowering the dish. For a more Mediterranean flair, serve it with a side of roasted vegetables or a simple green salad with a lemony vinaigrette.

If you’re serving wine, a dry white wine like a Provence rosé or a crisp Sauvignon Blanc works wonderfully to balance out the richness of the Bourride. A glass of chilled white wine also adds a touch of elegance to the meal.

Storage and Reheating Tips
Leftovers can be stored in an airtight container in the fridge for up to 2 days. When reheating, be sure to do so gently over low heat to prevent the fish from overcooking. The broth will thicken as it sits, so add a splash of water or fish stock if needed to reach the desired consistency.

4 FAQs

Can I use frozen seafood?
Yes, frozen seafood can be used in this recipe. Just make sure to thaw it properly before adding it to the soup. Fresh is always best, but frozen seafood is a great alternative when fresh isn’t available.
Can I make Bourride in advance?
While this dish is best fresh, you can prepare the broth and cook the vegetables in advance. Then, simply add the seafood and cook it just before serving. This ensures that the seafood stays tender and doesn’t overcook.
What can I use if I don’t have saffron?
If you don’t have saffron, you can substitute it with turmeric for a similar golden color. While the flavor won’t be the same, it will still add a warm, earthy undertone to the broth.
Can I serve the aioli with something else?
Absolutely! Aioli is also delicious with grilled vegetables, roasted potatoes, or even as a dip for crusty bread. You can use it as a condiment for almost any Mediterranean-inspired dish.

Conclusion
Bourride Provençale is a stunning dish that brings the flavors of Provence right to your table. With its rich seafood broth, tender fish, and the creaminess of the garlic aioli, it’s perfect for a special occasion or simply when you want to indulge in the flavors of the Mediterranean. It’s surprisingly easy to make and perfect for sharing with loved ones. Enjoy this delightful French classic—you won’t regret it!

Bourride Provençale

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Author: Emily
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course, Seafood
Method: Stovetop
Cuisine: French, Mediterranean
Diet: Gluten Free

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Description

Bourride Provençale is a traditional French fish stew that originates from the coastal region of Provence. Made with a variety of fresh fish, shellfish, and vegetables, it’s a flavorful and aromatic dish often served with a garlicky aioli sauce. This comforting stew brings the taste of the Mediterranean to your table, with a delicate combination of tender fish, rich broth, and Mediterranean herbs.

Instructions

Prepare the aioli: In a small bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and minced garlic. Slowly drizzle in the olive oil while continuously whisking to emulsify the mixture into a creamy consistency. Season with salt and pepper to taste. Set aside in the fridge.
Cook the stew base: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, leeks, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add garlic and tomatoes: Add the minced garlic and cook for 1 minute until fragrant. Stir in the diced tomatoes and cook for another 2 minutes.
Simmer the broth: Pour in the fish stock and white wine. Add the thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to combine.
Add the fish and shellfish: Gently add the fish fillets and shellfish (mussels, clams, or shrimp) into the pot. Simmer for an additional 5-7 minutes until the fish is fully cooked and the shellfish have opened. Discard any unopened shellfish.
Serve: Ladle the Bourride Provençale into bowls and garnish with fresh parsley. Serve with the homemade aioli on the side, allowing diners to mix in the aioli to their soup for added richness and flavor.
Optional: Serve with crusty French bread on the side to soak up the delicious broth.

Notes

Traditional Bourride Provençale is typically served with a side of garlicky aioli that is stirred into the stew. For an even more authentic experience, you can serve the aioli alongside or spread over toasted bread.
This dish is versatile, and you can swap the fish types or add additional seafood like squid or octopus.
For a lighter version, you can omit the aioli and opt for a simple drizzle of olive oil or a dollop of Greek yogurt.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6g
Sodium: 550mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 32g
Cholesterol: 80mg