health
How to make Provençal fish stew – recipe
Fish stew in the south of France doesn’t have to mean a complicated bouillabaisse: bourride is a simpler and equally perfect match for a summer’s evening
TL;DR
- Bourride is a simpler Provençal fish stew ideal for summer.
- The recipe includes instructions for making aïoli using traditional or hand blender methods.
- Key ingredients for the stew are firm white fish, leeks, fennel, garlic, orange peel, and saffron.
- Optional shellfish like prawns can be used to enrich the stock.
- The broth is made by sautéing vegetables and aromatics, deglazing with wine, adding stock, and simmering.
- Fish and seafood are cooked separately in the hot broth until just done.
- The finished stew is served with the aïoli and bread, croutons, or boiled potatoes.