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    Home > Soup, Stews, Chilis > Shrimp and Cod Soup, Bourride

    Shrimp and Cod Soup, Bourride

    Published: Nov 29, 2015 · Modified: Aug 2, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Bourride, French Seafood Stew

    Bourride. Bright and lively with flavor, this elegant French seafood stew is a luscious dinner entree that everyone should take the time to make.

    Bourride, French Cod and shrimpstew served in a white bowl with a side of French bread.

    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 Shrimp and Cod Soup …the French way. 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 French soup caught my eye as being on the gentler side of their cuisine.

    French fish soup

    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.

    Meal Planning
    Citrus Salad. Colorful with pink grapefruit, orange and green kiwi, you just feel good eating it. The dressing is a cousin to a Catalina and a perfect match for the fruit and the peppery greens.

    All this soup needs is a light and fresh salad. How about this Citrus Salad.  Colorful with pink grapefruit, orange and green kiwi, you just feel good eating it.  The dressing is a cousin to a Catalina and a perfect match for the fruit and the peppery greens.

    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.

    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 Cod and shrimp soup served in a white bowl with a side of french bread

    Bourride, French Seafood Stew

    This 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.
    3.67 from 3 votes
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: French
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 6
    Calories: 406kcal
    Author: Lea Ann Brown

    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
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    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.

    Nutrition

    Calories: 406kcal | Carbohydrates: 12g | Protein: 41g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 272mg | Sodium: 1180mg | Potassium: 875mg | Fiber: 2g | Sugar: 4g | Vitamin A: 899IU | Vitamin C: 16mg | Calcium: 221mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    French Bourride Soup …It’s what’s for Dinner.

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    Reader Interactions

    Comments

    1. Colleen says

      November 12, 2021 at 7:02 pm

      1 star
      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.

      Reply
      • Lea Ann Brown says

        November 13, 2021 at 10:30 am

        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.

        Reply
    2. Kathryn @ anotherfoodieblogger says

      October 16, 2016 at 11:16 am

      5 stars
      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.

      Reply
    3. Karen (Back Road Journal) says

      December 08, 2015 at 6:25 am

      Seafood soup…oh yes, especially with the Aïoli.

      Reply
    4. lisaiscooking says

      December 05, 2015 at 12:38 pm

      I love this type of seafood stew! This is such a great mix of flavors, and I never turn down a dish with saffron.

      Reply
      • Lea Ann Brown says

        December 07, 2015 at 6:36 am

        I agree Lisa. Saffron is a fun spice to use, for flavor and color. So good to hear from you.

        Reply
    5. Rocky Mountain Woman says

      December 04, 2015 at 4:30 pm

      5 stars
      Saffron and homemade aoli?? Yep, I need that in my life…

      Reply
      • Lea Ann Brown says

        December 07, 2015 at 6:36 am

        Yes you do RMW. 🙂 Always good to hear from you.

        Reply
    6. Susan says

      December 04, 2015 at 3:21 pm

      It looks wonderful, Lea Ann! I love a good seafood soup or stew and the saffron in this has me sold.

      Reply
      • Lea Ann Brown says

        December 07, 2015 at 6:37 am

        Thanks Susan.

        Reply
    7. Jean | DelightfulRepast.com says

      December 03, 2015 at 9:46 am

      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!

      Reply
      • Lea Ann Brown says

        December 07, 2015 at 6:37 am

        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. 🙂

        Reply
    8. John/Kitchen Riffs says

      December 02, 2015 at 9:53 am

      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!

      Reply
      • Lea Ann Brown says

        December 07, 2015 at 6:38 am

        That’s exactly what I thought John… time to pull it back a little with the carbs.

        Reply
    9. Heather says

      December 01, 2015 at 8:08 am

      If this is a detox… then sign me up! This looks delicious!

      Reply
      • Lea Ann Brown says

        December 07, 2015 at 6:38 am

        You’re signed up!

        Reply
    10. Abbe @ This is How I Cook says

      November 30, 2015 at 8:13 pm

      Ah yes. The French cioppino. I don’t care what it is called. I would relish every spoonful!

      Reply
      • Lea Ann Brown says

        December 07, 2015 at 6:38 am

        Thanks Abbe.

        Reply
    11. Amy says

      November 30, 2015 at 8:58 am

      I love it, and the color of the broth is amazing. I can taste the flavors.

      Reply
      • Lea Ann Brown says

        December 07, 2015 at 6:39 am

        Thank you Amy. Isn’t the color wonderful? And tasty.

        Reply
    12. Larry says

      November 29, 2015 at 7:20 pm

      Really good looking soup LA

      Reply
      • Lea Ann Brown says

        December 07, 2015 at 6:39 am

        Thanks Larry!

        Reply

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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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