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.
Ingredients
For the Stew:
- 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)
For the Aioli (Garlic Mayonnaise):
- 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
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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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