Bourride (fish dish with aïoli)

Bourride (fish dish with aïoli)

4 persons
20 minutes
45 minutes
Olive oil or Olives used : Provence AOC

Tips and tricks

To prepare the aïoli, have a look to our recipe ! Choose then a traditional olive oil from Provence AOC, Vallée des Baux de Provence PDO, Aix-en-Provence PDO.


  • Monkfish, seabass,whiting, gilt-head bream: 1 kg 200
  • 2 onions
  • 1 bulb fennell
  • thyme
  • 1 peel dry orange
  • salt, pepper
  • 250 g aïoli
  • 4 eggs yolk
  • 4 slices of toasted farmhouse bread, flavoured by garlic
  • Gut, scale and cut fishes.

  • Slice thinly fennel and oinons.

  • In a large pan, put olive oil, add oinons and fennel, and let brown.

  • Add fishes, thym, orange peel, add water until covering these ingredients, start to come to the boil for 10 min.

  • Take fishes out and leave aside in a warm stock.

  • Filter the rest with conical strainer on eggs yolk, add the half of aïoli, whisk on very soft heat. The sauce has to thicken like a light custard sauce but does not have to boil.

  • Serve in soup plates with toasted bread, add the sauce over it.

  • Serve the fish separately with the rest of aïoli.

M. Pelourson

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