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Bourride (pronounced “boo-reed-a”) is a French monkfish stew whose defining feature is an aioli made with olive oil, garlic, lemon, and mustard, that infuses the broth, slightly thickening it into a velvety texture and turning it a gorgeous golden yellow color. Bourride may not be as famous as Bouillabaisse, its world-renowned French Provencal sibling, but it is held in high esteem amongst those who know it well.
Traditionally, Bourride is made with monkfish, but any firm, lean whitefish will suffice. Halibut would be another excellent choice. One or two types of shellfish are also routine additions. My recipe includes mussels because the first time I made this was on Cape Cod where I scored the biggest, juiciest, most tender blue mussels (from Chatham) that I’d ever had. Add any shellfish your heart desires such as shrimp, scallop, or clams.
This recipe is included in my cookbook, New England Soups from the Sea, along with many other classic seafood stews and medleys such as Zarzuela de Mariscos, Cioppino, and several Portuguese seafood stews.
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First, you’ll make the aioli. Here’s what you’ll need:
Put all the aioli ingredients, except the olive oil and salt, into a food processor…
Pulse the ingredients a few times to blend them.
Next, slowly drizzle in the olive oil in a slow and steady stream with the blade running continuously. The mixture will thicken into a mayonnaise-like consistency, like so…
Salt the aioli, to taste. Set it aside or put it in the fridge if you’re making the bourride later in the day or the next day.
Not pictured above but also needed:
First, heat the olive oil in a large stockpot and add the fennel, onions, and leeks and saute for 5 to 10 minutes until softened.
Next, add the garlic and paprika and saute for 2 to 3 minutes…
Then, add the wine and tomatoes and simmer for a few more minutes until the wine is slightly reduced…
Next, add the fish stock and potatoes. Make sure the potatoes are submerged beneath the stock. Simmer for 10 to 15 minutes until the potatoes are tender.
Next, add the shellfish and simmer until the shells open, 3 to 5 minutes. Then add the monkfish and simmer gently until it’s cooked through and easily flakes apart, about 5 to 10 minutes.
With a slotted spoon, remove all the fish and shellfish to a separate bowl or transfer them to individual serving bowls.
Salt the bourride, to taste.
I forgot to take a picture of these steps. No big deal though. I’m sure you don’t need a pic for every little detail!
Next, make sure the bourride is at a very gentle simmer and add 1 cup of the aioli…
Whisk it for 4 to 5 minutes. Initially, it will look quite clumpy like this…
Just keep stirring. It will eventually become smooth and slightly thickened…
Finally, scoop some of the monkfish and shellfish into each serving bowl and ladle the stew over, like so…
Voila! A beautiful monkfish stew. Of course, it might not look that pretty unless you write a cookbook and hire a professional photographer and stylist!
Nevertheless, it WILL be delicious!
Serve it with a side of any bread of your choice of any of the optional seasoning and accompaniments listed in the full recipe card below.
A close cousin to Bouillabaisse, Bourride is a French seafood stew whose defining feature is an aioli that infuses the stew with a gorgeous golden yellow color. Monkfish is the most common choice of fish followed by halibut. Shellfish is a frequent addition too.
Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.
