The famous fish soups and stews of southern France are the inventions of those who make a living on the sea. They typically developed from any fish that wouldn't sell, along with the bones, head, and tails of the parceled-out fish. These were used to make a rich broth that was often thickened with eggs, olive oil, or aioli. Bourride comes out of this tradition.
Though the exact date of its invention is not known, it is safe to guess that bourride has been around for centuries. Actually originating from the town of Sète, just west of Provence on the south coast, local legend states that the soup was so delicious it was fit for the Olympian gods.
The full title of the soup, bourride de baudroie, names an essential ingredient. Baudroie is Provençal for monkfish. The monkfish — a terrifying-looking but very flavorful fish — is paired with leeks, potatoes, onions, and garlic, and served in that rich fish broth.
Rustic bread, toasted or fried with olive oil is served with the soup. This is where the aioli comes in for the traditional bourride recipe: The thick sauce is spread on the toast. Bourride is not heavily flavored with herbs and spices, though pinches of saffron are used on occasion.
Bourride Is The French Fish Stew Featuring Aioli As A Star Ingredient - Tasting Table
Read More
No comments:
Post a Comment