Bourride (''bourrido'', in provençal, ''borrida'', in

occitan Occitan may refer to: * Something of, from, or related to the Occitania territory in parts of France, Italy, Monaco and Spain. * Something of, from, or related to the Occitania administrative region of France. * Occitan language Occitan (; o ...

) is a culinary specialty

tradition A tradition is a belief or behavior (folk custom) passed down within a group or society with symbolic meaning or special significance with origins in the past. A component of cultural expressions and folklore, common examples include holidays or ...

al to cuisine of

Provence Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the Italian border to the east; it is bor ...

and

Languedoc The Province of Languedoc (; , ; oc, Lengadòc ) is a former province of France. Most of its territory is now contained in the modern-day region of Occitanie in Southern France. Its capital city was Toulouse. It had an area of approximately ...

, based on

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

, and

vegetables Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

, served with

aïoli Aioli, allioli or aïoli ( or ; Provençal oc, alhòli or ''aiòli'' ; ca, allioli ; es, alioli ) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean, from Andalusia ...

and

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...

. A variant of

bouillabaisse Bouillabaisse (; oc, bolhabaissa, bullabessa ) is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form ''bouillabaisse'' comes from the Provençal Occitan word ''bolhabaissa'', a compound t ...

or fish soup à la Sétoise, this fish soup, originally from Provence and Languedoc, is particularly popular in

Toulon Toulon (, , ; oc, label= Provençal, Tolon , , ) is a city on the French Riviera and a large port on the Mediterranean coast, with a major naval base. Located in the Provence-Alpes-Côte d'Azur region, and the Provence province, Toulon is th ...

(

Var Var or VAR may refer to: Places * Var (department), a department of France * Var (river), France * Vār, Iran, village in West Azerbaijan Province, Iran * Var, Iran (disambiguation), other places in Iran * Vár, a village in Obreja commune, Ca ...

) and

Agde Agde (; ) is a commune in the Hérault department in Southern France. It is the Mediterranean port of the Canal du Midi. Location Agde is located on the Hérault river, from the Mediterranean Sea, and from Paris. The Canal du Midi con ...

(

Hérault Hérault (; oc, Erau, ) is a department of the region of Occitania, Southern France. Named after the Hérault River, its prefecture is Montpellier. It had a population of 1,175,623 in 2019.provençal ''bourrido'' (''borrida'' in classical norm of occitan language), which was derived from ''bouri/bouli'' (''borit/bolit''), ''bouilli'' (boiled) in French.

Ingredients

This recipe is prepared with white fish or Mediterranean seafood, such as mullet,

mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...

sea bass Sea bass is a common name for a variety of different species of marine fish. Many fish species of various families have been called sea bass. In Ireland and the United Kingdom, the fish sold and consumed as sea bass is exclusively the European ba ...

, whiting,

conger eel ''Conger'' ( ) is a genus of marine congrid eels. It includes some of the largest types of eels, ranging up to 2 m (6 ft) or more in length, in the case of the European conger. Large congers have often been observed by divers during t ...

sea robin Prionotinae is a subfamily of demersal, marine ray-finned fishes, part of the family Triglidae. The fishes in this subfamily are called sea robins and are found in the Western Atlantic and Eastern Pacific Oceans, the other two Triglid subfamilies ...

sea bream The Sparidae are a family of fish in the order Perciformes, commonly called sea breams and porgies. The sheepshead, scup, and red seabream are species in this family. Most sparids are deep-bodied compressed fish with a small mouth separated by a ...

cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...

turbot The turbot (''Scophthalmus maximus'') is a relatively large species of flatfish in the family Scophthalmidae. It is a demersal fish native to marine or brackish waters of the Northeast Atlantic, Baltic Sea and the Mediterranean Sea. It is an im ...

, le poisson de St Pierre, or

monkfish Members of the genus ''Lophius'', also sometimes called monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the Atlantic and Indian Oceans. ''Lophius'' is known as the "monk" or "monkfish" ...

(for ''bourride à la Sétoise''), a

brunoise Brunoise () is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm. Some typical vegetab ...

of vegetables (celery, fennel, leeks, carrots, onions,

bouquet garni The ''bouquet garni'' ( French for "garnished bouquet"; ) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients and removed prior to ...

, possibly with white wine), and

. File:Bourride à la sétoise.jpg, With

ratatouille Ratatouille ( , ), oc, ratatolha , is a French Provençal dish of stewed vegetables which originated in Nice, and is sometimes referred to as ''ratatouille niçoise'' (). Recipes and cooking times differ widely, but common ingredients include ...

File:Bourride de fruits de mer.JPG, Bourride with seafood File:Ajos-2010.jpg,

Aïoli Aioli, allioli or aïoli ( or ; Provençal oc, alhòli or ''aiòli'' ; ca, allioli ; es, alioli ) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean, from Andalusia ...

Depending on the recipe variations, the fish and the brunoise are cooked independently, or together like a fish stew in court bouillon. At the end of cooking, the fish stock is bound with aïoli and olive oil. Like with bouillabaisse, depending on tastes and local customs and traditions, the fish is served differently: as a garnish along aïoli, with rice, potatoes, or ratatouille, topped with the brunoise sauce. aïoli, or in fish soup. Everything is traditionally served with garlic croutons.

Variants

* A variant of ''bourride à la sétoise'' is traditionally prepared with a monkfish.

References

{{reflist French soups French stews Occitan cuisine Cuisine of Provence