Bourride

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Hailing from southern France and largely eclipsed by its more famous cousin, Bouillabaisse, bourride is a tomato- and wine-based broth studded with chunks of tender monkfish (sometimes referred to as “poor man’s lobster”) and enriched with pungent aioli (garlic- and lemon-flavored mayonnaise).

SERVES 6

TIME 2 hours

WHY THIS RECIPE WORKS

For the best bourride recipe without the bother of fish stock, we decided to coax the most flavor out of the aromatics while making a simpler broth: We pureed the onion and garlic in the food processor prior to sautéing them with orange zes...

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