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    Bourride Recipe

    clock-icon80 minutes
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    Author
    Pixicook editorial team

    A traditional Provençal fish stew with a thickened garlic mayonnaise broth and crispy croutons.

    Ingredients for Bourride Recipe

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Fish Bones

    0 lb

    Substitute chevron-down

    Leek, white part only

    each

    Substitute chevron-down

    Small Onion

    each

    Substitute chevron-down

    Fennel Bulb

    each

    Substitute chevron-down

    Garlic Clove

    each

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Black Peppercorns

    each

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Thyme Sprigs

    each

    Substitute chevron-down

    Salt

    pinches

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Egg Yolks

    each

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    Country-style Bread

    slices

    Substitute chevron-down

    Firm White-Fleshed Fish, such as rockfish, ling cod, angler, or halibut

    0 lb

    Substitute chevron-down

    How to Make Bourride Recipe

    1. Make Fish Stock

    Combine fish bones, leek, onion, fennel bulb, 4 cloves of garlic, white wine, peppercorns, bay leaf, thyme sprigs, a pinch of salt, and water in a heavy pot and simmer gently for 45 minutes. Strain to remove solids.

    2. Prepare Garlic Mayonnaise

    Whisk together egg yolks and water. Gradually add olive oil while whisking until thick and creamy. Crush remaining 4 garlic cloves into a paste with a pinch of salt and mix into mayonnaise.

    3. Make Croutons

    Preheat oven to 375°F. Brush bread slices with olive oil and toast for 10 minutes. Rub with a peeled garlic clove.

    4. Poach Fish

    Season fish with salt and poach in the strained fish stock for about 6 minutes, until just cooked through.

    5. Thicken Broth with Mayonnaise

    Gradually whisk the garlic mayonnaise into the hot broth to create a smooth, velvety texture.

    6. Serve

    Place poached fish in bowls, ladle over thickened broth, and accompany with garlic croutons.


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