Bourride is a French fish soup that’s bright and lively with flavor. An elegant French seafood stew for a luscious dinner entree that everyone should take the time to make.
Slowly emerging from our turkey, buttery mashed potato, pumpkin pie whipped cream, coma, I felt the need to serve up something brothy and fresh…with a punch of flavor.
I didn’t want to go the bland, healthy, detox cold turkey (so to speak) route. So opted for a more gentle approach to come down off the binge. How about some French fish Soup. Bourride to be exact.
To enjoy French food, one must be able to enter the world of rich food with abandon.
The French are certainly not afraid of butter, cream and heavenly rich sauces….Coq au Vin, Fois Gras, Bourguignon, Escargots and Croque Madam, Quiche, Steak au Poivre…no wonder Julia Child encouraged us to learn the methods.
This Bourride soup recipe caught my eye as being on the gentler side of French cuisine.
French Bourride with it’s fresh and bright saffron and white wine broth is exquisitely flavored with fennel, cayenne, garlic, leeks, tomato and bay leaf.
Homemade aïoli thickens the broth in this satisfying Marsellais stew made with cod and shrimp. Perfect in so many ways. Thanks to Saveur for this one.
All this soup needs is a light and fresh salad. How about this Hearts of Palm Salad with Avocado.
Recipe for Bourride, French Seafood Stew
I hope you give this French Bourride seafood stew recipe a try. And if you do, please come back and give the recipe a star rating.
And if you have a favorite seafood stew recipe, let me know, I’d love to give it a try.
More Soup Recipes You Might Like
And if you’re looking for more seafood soup recipes, don’t miss this one for Island Seafood Stew with Shrimp and Cod. Coconut milk and Thai Basil make this one special.
And don’t miss my Soup category. You’ll find tons of delicious soup and stew recipes. The most popular being Anthony Bourdain’s New Mexico Style Chili.
Bourride, French Fish Soup
Ingredients
- For the Aïoli:
- 2 teaspoons lemon juice fresh
- 1 clove garlic minced
- 1 egg yolk at room temperature
- Kosher salt to taste
- 1 cup olive oil
- For the Soup:
- 1/4 cup olive oil
- 1 teaspoon fennel seeds
- 1/4 tsp cayenne pepper
- 2 cloves garlic crushed
- 2 leeks white parts only, roughly chopped
- 2 onions roughly chopped
- 2 plum tomatoes quartered
- 1 bay leaf
- 1 1/2 cups dry white wine
- 4 cups seafood stock
- 1 1/2 pound skinless firm white fish
- 1 pound medium shrimp peeled and deveined, tails removed
- 1/2 teaspoon saffron threads
- Kosher salt and freshly ground black pepper to taste
- 2 Tablespoons fresh parsley minced
- Toasted baguette for serving
Instructions
- Make the aïoli: Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl; set aside.
- Make the soup: Heat oil in a 6-qt. saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
- Whisk 1⁄2 cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes; ladle over fish. Garnish with parsley; serve with toasted baguette.
Bourride French Fish Soup …It’s what’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
There’s no saffron or tomatoes in bourride and it’s not Marseillaise, you’re thinking of bouillabaise. Bourride is from the Languedoc-Roussillon region originally and found in the far west of the Provence region as well. It is creamy white in color, because again no saffron or tomatoes. No shrimp, all white fish. Sometimes you’ll find it garnished with shellfish such as mussels – I had one in Arles that was garnished with a sea snail aka whelk. This recipe is definitely not bourride though.
Hi Colleen. Thanks so much for your note. I appreciate the information, great to know. This is a recipe from Saveur Magazine and the region I quoted is from them.
I saw this in your recipe round-up! I printed it and plan on making this soon with Pacific cod and shrimp. My hubby is a shrimp fanatic, lol.
Seafood soup…oh yes, especially with the Aïoli.
I love this type of seafood stew! This is such a great mix of flavors, and I never turn down a dish with saffron.
I agree Lisa. Saffron is a fun spice to use, for flavor and color. So good to hear from you.
Saffron and homemade aoli?? Yep, I need that in my life…
Yes you do RMW. 🙂 Always good to hear from you.
It looks wonderful, Lea Ann! I love a good seafood soup or stew and the saffron in this has me sold.
Thanks Susan.
Though I’m not a huge fan of fish, I’d lap this right up! This looks and sounds like a really satisfying soup meal!
Being land locked, it can be hard to find good seafood, I try to serve it once a week in our house. But I’m like you, I’d rather have beef. 🙂
I know this soup! But have never had it in a restaurant, nor made it at home. I should — this is perfect. And great after all the heavy food we’ve been eating lately. Thanks!
That’s exactly what I thought John… time to pull it back a little with the carbs.
If this is a detox… then sign me up! This looks delicious!
You’re signed up!
Ah yes. The French cioppino. I don’t care what it is called. I would relish every spoonful!
Thanks Abbe.
I love it, and the color of the broth is amazing. I can taste the flavors.
Thank you Amy. Isn’t the color wonderful? And tasty.
Really good looking soup LA
Thanks Larry!