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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.
Cuisine French
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 406kcal


  • 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


  • 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.


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