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Bourride Recipe

Although a French fish dish from the Mediterranean, unlike Bouillabaisse, the ingredients are easily available from fishmongers here. If an ideal 'one bowl' dinner party dish, and delicious. Serve with good French bread.


For 4 helpings as a main course, 8 as a starter:

900gr/2 lb mixed fish and crustacean fillets - such as firm White Fish, (e.g.) Cod, Haddock or Halibut; Scampi, Scallops, Prawns.

500ml/1 pint Fish Stock (q.v.) it can also now be bought at could fishmongers and supermarkets

200ml/4 fl oz Dry White Wine

2 cloves of Garlic, peeled and chopped

600ml/1 pint Aïoli (q.v.)

Chopped Parsley, to decorate


1.Cut the white fish into bite-sized cube, bareing in mind hat they'll shrink a little.

2.Bring the stock, wine and garlic to simmering point and put in the white fish and poach very slowly for 3 minutes - if using scallops add them just for the last minute.

3.While the fish is poaching, remove 2 tablespoons of the stock and put it into a boil over boiling water (a bain marie). Stir in the aioli, whisking continuously. Don't overheat or it will curdle.

4.Drain the fish and divide it between bowls, adding 2 tablespoons of stock to each bowl for main course (1 tablespoon for starters).

5.Spoon over the aioli, and serve immediately.

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