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{{Short description|Meal based on fish and seafood, variant of bouillabaisse}}

factoids
name	Bourride | image = Bourride sétoise.jpg | caption = Bourride à la sétoise with monkfish | variations = Bourride à la sétoise, bouillabaisse, aïoli garni, soupe de poissons à la sétoise, fish ragoût |course = Entrée or main dish |region = Provence et Languedoc |served = hot |main_ingredient = fish, seafood, and vegetables, aïoli and olive oil

Bourride (bourrido, in provençal, borrida, in occitanaccording to classical norm of occitan.) is a culinary specialty traditional to cuisine of Provence and Languedoc, based on fish, seafood, and vegetables, served with aïoli and olive oil. A variant of bouillabaisseWEB, March 2020, Spécialités marseillaises,madeinmarseille.net/7417-resto-bouillabaisse-aioli-marseille-top/, live, www.madeinmarseille.net, fr,madeinmarseille.net/7417-resto-bouillabaisse-aioli-marseille-top/," title="web.archive.org/web/20151007200953madeinmarseille.net/7417-resto-bouillabaisse-aioli-marseille-top/,">web.archive.org/web/20151007200953madeinmarseille.net/7417-resto-bouillabaisse-aioli-marseille-top/, 2015-10-07, or fish soup à la Sétoise, this fish soup, originally from Provence and Languedoc, is particularly popular in Toulon (Var) and Agde (Hérault).The word bourride comes from provençal bourrido (borrida in classical norm of occitan language), which was derived from bouri/bouli (borit/bolit), bouilli (boiled) in French.TLFi (Trésor de la langue française informatisé).

Ingredients

This recipe is prepared with white fish or Mediterranean seafood, such as mullet, mackerel, sea bass, whiting, conger eel, sea robin, sea bream, cod, turbot, le poisson de St Pierre, or monkfish (for bourride à la Sétoise), a brunoise of vegetables (celery, fennel, leeks, carrots, onions, bouquet garni, possibly with white wine), and aïoli. File:Bourride à la sétoise.jpg|With ratatouilleFile:Bourride de fruits de mer.JPG|Bourride with seafoodFile:Ajos-2010.jpg|Aïoli 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.WEB, March 2020, Bourride,www.marieclaire.fr/cuisine/bourride,1222187.asp, live, www.marieclaire.fr, fr,www.marieclaire.fr:80/cuisine/bourride,1222187.asp," title="web.archive.org/web/20180103210009www.marieclaire.fr:80/cuisine/bourride,1222187.asp,">web.archive.org/web/20180103210009www.marieclaire.fr:80/cuisine/bourride,1222187.asp, 2018-01-03, WEB, March 2020, Bourride de lotte à la provençale et croustillant de chorizo,www.le-grand-pastis.com/bourride-de-lotte-chorizo/, live, www.le-grand-pastis.com, fr,web.archive.org/web/20200918171552/https://www.le-grand-pastis.com/bourride-de-lotte-chorizo/, 2020-09-18, WEB, March 2020, La bourride à la sétoise,www.lepetitcamarguais.fr/la-bourride/, live, www.lepetitcamarguais.fr, fr,www.lepetitcamarguais.fr:80/la-bourride/," title="web.archive.org/web/20160216232238www.lepetitcamarguais.fr:80/la-bourride/,">web.archive.org/web/20160216232238www.lepetitcamarguais.fr:80/la-bourride/, 2016-02-16, WEB, March 2020, Recette de Lotte Bourride de Provence par le chef du Consulat Général de France de New York,newyork.consulfrance.org/The-recipe-of-the-month-The-monkfish-Bourride-from-Provence, live, www.newyork.consulfrance.org, fr,web.archive.org/web/20211119191608/https://newyork.consulfrance.org/The-recipe-of-the-month-The-monkfish-Bourride-from-Provence, 2021-11-19, Bourride is sometimes served with garlic croutons.WEB, Bourride,www.epicuria.fr/index.php/2010/01/26/1078-bourride/, Epicuria, 22 March 2023, fr-FR, 26 January 2010,

Variants

• A variant of {{ill|bourride à la sétoise|fr}} is traditionally prepared with a monkfish.NEWS, Bourride à la Sétoise Recipe,cooking.nytimes.com/recipes/1016650-bourride-a-la-setoise, 22 March 2023, NYT Cooking,

References

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