Delicious specialty from the Languedoc coast, the bourride is a white fish stew, usually with anglerfish (monkfish local name), and some vegetables, associated with aioli.
Fish, delicately cooked in a broth of vegetables (chopped tomatoes, onions), flavored and spicy (olive oil, white wine, saffron,orange zest, thyme, salt, pepper), cut into pieces, is generously topped with broth supplemented with a rich crushed garlicaioli.
“Summit” of the regional gastronomy when prepared by an expert hand, this is a filling dish when accompanied by boiled potatoes and croutons.
Sète wants the “stronghold” of the bourride, even if it is common on the coast of Camargue to the the ponds of Gruissan.According to tradition, this dish goes back to the settlement of the Phoenicians (founders of Massilia), and its name comes from the Provençal boulido (“boiled”). There is, moreover, a bourride from Marseille, quite close to the local bouillabaisse, incorporating in its production fish other than white fish, such as rockfish.
For 6 people
. 2 kg of white fish: mullet, monkfish, sea bass
. 2 onions
. 1 leek
. 2 medium carrots
. 1 heart of celery
. 12 potatoes
. 10 egg yolks
. 1/2 l of olive oil
. 1/2 liter of white wine
. 1 lemon
. 2 bay leaves
. 1 head of garlic
. salt and pepper
– Chop the onions, leeks, carrots, celery.
– Panfry 3 minutes over high heat with 3 tablespoons of olive oil in a large skillet.
– Add the wine, bay leaf, thyme, garlic, salt and pepper.
– Bake for 10 minutes.
– Add the peeled potatoes, cook over medium heat for 25 minutes.
– Drain the vegetables, reserving the potatoes.
– Chop fine all other vegetables aside.
– Prepare the sauce with crushed garlic.
– Turn with the egg yolks, salt and pepper, 1 tablespoon of lemon juice and olive oil.
– Whisk vigorously, as to prepare a mayonnaise.
– Remove the scales, drain the fish, remove the heads, tail, fins and cut into chunks (you can add those heads and fins to the broth, in a bag for example, it will enhance the taste).
– The skin and the main bones will be removed gently after cooking.
– In the cooled vegetable broth, place the fish pieces and cook for 10 minutes without bringing to a boil.
– Remove the fish broth, remove the skins and bones.
– Gradually add the broth into the garlic sauce, always stirring, at low heat to thicken the sauce.
– Add the chopped vegetables and potatoes.
– Heat over low heat.
– Tighten in an earthenware dish the fish pieces topped with sauce with potatoes.
Mussels can be used in the bourride, it reinforces the taste and the presentation of the dish. Calamari or cuttlefish can be found there too.
You can serve this bourride with garlic croutons grilled on an electric grill or in a pan.