{{Short description|Meal based on fish and seafood, variant of bouillabaisse}}{{Infobox food | 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 occitan<ref>according to classical norm of occitan.</ref>) is a culinary speciality traditional to the cuisine of Provence and Languedoc, based on fish, seafood, and vegetables, served with aïoli and olive oil. A variant of bouillabaisse<ref>{{cite web|date=March 2020|title=Spécialités marseillaises|url=https://madeinmarseille.net/7417-resto-bouillabaisse-aioli-marseille-top/|url-status=live|website=www.madeinmarseille.net|language=fr|publication-date=|archive-url=https://web.archive.org/web/20151007200953/http://madeinmarseille.net/7417-resto-bouillabaisse-aioli-marseille-top/ |archive-date=2015-10-07 }}</ref> 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''), ''boiled'', in english.<ref>[http://atilf.atilf.fr/tlf.htm TLFi (Trésor de la langue française informatisé)].</ref>
== 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.
<gallery mode="packed"> File:Bourride à la sétoise.jpg|With ratatouille File:Bourride de fruits de mer.JPG|Bourride with seafood File:Ajos-2010.jpg|Aïoli </gallery>
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.<ref>{{cite web|date=March 2020|title=Bourride|url=https://www.marieclaire.fr/cuisine/bourride,1222187.asp|url-status=live|website=www.marieclaire.fr|language=fr|publication-date=|archive-url=https://web.archive.org/web/20180103210009/http://www.marieclaire.fr:80/cuisine/bourride,1222187.asp |archive-date=2018-01-03 }}</ref><ref>{{cite web|date=March 2020|title=Bourride de lotte à la provençale et croustillant de chorizo|url=https://www.le-grand-pastis.com/bourride-de-lotte-chorizo/|url-status=live|website=www.le-grand-pastis.com|language=fr|publication-date=|archive-url=https://web.archive.org/web/20200918171552/https://www.le-grand-pastis.com/bourride-de-lotte-chorizo/ |archive-date=2020-09-18 }}</ref><ref>{{cite web|date=March 2020|title=La bourride à la sétoise|url=http://www.lepetitcamarguais.fr/la-bourride/|url-status=live|website=www.lepetitcamarguais.fr|language=fr|publication-date=|archive-url=https://web.archive.org/web/20160216232238/http://www.lepetitcamarguais.fr:80/la-bourride/ |archive-date=2016-02-16 }}</ref><ref>{{cite web|date=March 2020|title=Recette de Lotte Bourride de Provence par le chef du Consulat Général de France de New York|url=https://newyork.consulfrance.org/The-recipe-of-the-month-The-monkfish-Bourride-from-Provence|url-status=live|website=www.newyork.consulfrance.org|language=fr|publication-date=|archive-url=https://web.archive.org/web/20211119191608/https://newyork.consulfrance.org/The-recipe-of-the-month-The-monkfish-Bourride-from-Provence |archive-date=2021-11-19 }}</ref> Bourride is sometimes served with garlic croutons.<ref name="epicuria/1078">{{cite web |title=Bourride |url=http://www.epicuria.fr/index.php/2010/01/26/1078-bourride/ |website=Epicuria |access-date=22 March 2023 |language=fr-FR |date=26 January 2010}}</ref>
== Variants == * A variant of ''{{ill|bourride à la sétoise|fr}}'' is traditionally prepared with a monkfish.<ref name="cooking.nytimes/1016650">{{cite news |title=Bourride à la Sétoise Recipe |url=https://cooking.nytimes.com/recipes/1016650-bourride-a-la-setoise |access-date=22 March 2023 |work=NYT Cooking}}</ref>
== References == {{reflist}}
Category:French soups Category:French stews Category:Occitan cuisine Category:Cuisine of Provence