Provençal Bourride

The Provençal bourride is a typical dish from Provence, very similar to bouillabaisse, but made with white fish. The dish is distinguished by its creamy garlic and mayonnaise sauce, which perfectly complements the fish. Here’s a traditional recipe for Provençal bourride:

Ingredients :

• 1.5 kg of white fish (such as monkfish, cod, or sea bream), cut into pieces
• 2 liters of fish stock
• 4 garlic cloves, crushed
• 3 egg yolks
• 200 ml of olive oil
• 2 tablespoons of lemon juice
• Salt and pepper
• Slices of toasted bread

Instructions :

1. Cooking the fish:

   • In a large saucepan, heat the fish stock with the crushed garlic cloves.
   • Add the fish pieces and cook gently for about 10 to 15 minutes, until the fish is cooked through.
   • Remove the fish pieces and set them aside to keep warm.

2. Preparing the sauce:

   • In a bowl, mix the egg yolks with the lemon juice.
   • Slowly incorporate the olive oil while whisking constantly to emulsify the sauce.
   • If necessary, add a little hot stock to adjust the consistency of the sauce.
   • Season with salt and pepper to taste.

3. Serving:

   • Place the fish pieces on a serving platter.
   • Pour the garlic and mayonnaise sauce over the hot fish.

4. Accompaniment:

   • Serve the bourride with slices of toasted bread.
   • You can also serve it with boiled potatoes or rice.

Drink Suggestions:

• Dry white wine: A fresh white wine like Bandol or Côtes de Provence pairs wonderfully with the richness of the fish and the creamy sauce.
• Provençal rosé: A light, fruity rosé will also be an excellent choice to complement the Mediterranean flavors of this dish.
• Light white beer: A light, slightly citrusy white beer will also offer a refreshing alternative.

Provençal bourride is a delicious and comforting dish, perfect for family or friends gatherings. You can adjust the ingredients according to your personal preferences and add fresh herbs like parsley or fennel to enhance the flavor even more.