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Tasty fish soup with homemade aioli

Featured in Big pots of steaming, hearty soup.

Provencal fish stew is a signature Mediterranean recipe featuring firm white fish. The hearty dish starts with a flavorful vegetable and herb broth where the fish is gently cooked. The standout element here is the creamy garlic aioli, lending richness to the soup. Carrots, leeks, and celery add texture, while crunchy croutons complete the dish. This wholesome meal perfectly embodies the simplicity and elegance of Provencal cuisine.
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alicia in the kitchen
Updated on Fri, 28 Feb 2025 22:02:43 GMT
Traditional Provencal Fish Stew Pin it
Traditional Provencal Fish Stew | Tasteofsavor.com

The Provençal Bourride delivers an extraordinary seafood experience, combining delicate white fish with rich homemade aioli. This traditional Mediterranean coastal recipe captures authentic Provençal cooking in every spoonful. It has become a cherished Sunday dish in many homes, evoking memories of warm southern summers.

This recipe comes from generations of Mediterranean cooks who understood the importance of patience in developing flavors. The dish reaches its peak when made with freshly caught fish straight from local waters.

Essential Ingredients

  • White Fish (800g) - Choose firm-fleshed cod or haddock. Look for bright eyes and red gills when selecting fresh fish
  • Garlic Cloves (5-6) - Provence garlic offers distinctive flavor. Lightly crush to release essential oils
  • Extra Virgin Olive Oil (250ml) - Select a mild Provençal olive oil that won't overpower other flavors

Detailed Method

1. Fish Stock Preparation
  • Sweat aromatic vegetables in olive oil until translucent
  • Add fish bones and heads, lightly browning them to develop rich flavors
  • Add cold water and simmer gently for 45 minutes, skimming regularly
2. Making the Aioli
  • Work egg yolks with crushed garlic until smooth
  • Slowly drizzle in olive oil while whisking constantly
  • Final texture should be creamy with a pearly sheen
3. Poaching the Fish
  • Strain the stock and maintain at a gentle simmer
  • Carefully add seasoned fish pieces. Keep liquid below boiling - gentle cooking for 8-10 minutes ensures tender results
4. Finishing the Bourride
  • Gradually whisk hot stock into aioli
  • Return mixture to main pot, stirring gently

Fish selection is crucial for this dish. Look for bright scales, clear eyes, and a mild sea-fresh aroma to ensure the best quality.

Serving Technique

Serve in warmed deep bowls. Place fish portions first, then pour the aioli-enriched broth. Garnish with golden garlic croutons for essential crunch.

Traditional Provençal Bourride | Fish Soup with Aioli Pin it
Traditional Provençal Bourride | Fish Soup with Aioli | Tasteofsavor.com

Flavor Balance

The delicate fish and robust aioli create a perfect harmony. Vegetables in the broth provide gentle sweetness and tender texture.

Provençal Heritage

This recipe embodies Provençal cooking traditions, historically made by fishermen using their daily catch and adapting to seasonal availability.

Final Thoughts: Bourride represents Mediterranean cuisine's essence - simple ingredients elevated through precise technique and care. Each preparation connects us to coastal traditions and the joy of preserved culinary heritage.

Frequently Asked Questions

→ What type of fish should you use for this stew?
Go for firm white fish like cod, haddock, or monkfish. A mix of a few types can also work well.
→ How do you keep the aioli from separating?
Add the oil very slowly in a thin stream while whisking non-stop. Gradually mix in the warm broth bit by bit.
→ Can you prepare this dish ahead of time?
You can make the broth in advance, but for the best results, add the fish and aioli just before serving.
→ How can you make the soup lighter?
Use less aioli or swap it for a light fish stock instead of water.
→ What should you serve with it?
Pair it with garlic-rubbed croutons and maybe a dollop of extra aioli or a drizzle of rouille.

Fish stew with aioli

A traditional Provencal soup made with fish, loaded with vegetables, and finished with a creamy homemade aioli, served alongside crispy croutons.

Prep Time
30 Minutes
Cook Time
35 Minutes
Total Time
65 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Provençale

Yield: 4 Servings

Dietary: Low-Carb, Dairy-Free

Ingredients

→ For the soup

01 2 celery stalks, chopped into chunks
02 1 leek, sliced up
03 1 onion, finely chopped
04 3 garlic cloves, crushed
05 2 bay leaves
06 1 thyme sprig
07 800g of white fish fillets (hake, cod, or monkfish work well)
08 2 carrots, cut into slices
09 1 liter of water or fish stock
10 A pinch of salt and pepper

→ For the aioli

11 200ml of olive oil
12 2 garlic cloves, crushed
13 2 egg yolks
14 1 teaspoon of mustard
15 A dash of salt

→ For serving

16 Fresh parsley, chopped
17 Toasted croutons

Instructions

Step 01

Heat olive oil in a pot and sauté the veggies (carrot, leek, onion, celery) for about 5 minutes. Toss in the garlic, bay leaves, thyme, and stock. Let it simmer for 15 minutes.

Step 02

Gently poach the fish fillets in the broth for 10 minutes. Remove the fish, strain the broth, and pour it back into the pot.

Step 03

Whisk the egg yolks with mustard and garlic until smooth. Drizzle in olive oil slowly while whisking to create a creamy consistency. Add a pinch of salt to taste.

Step 04

Mix a scoop of the hot broth into the aioli, then pour everything into the pot. Warm it gently without letting it boil. Put the fish back in, allowing it to heat up a bit.

Step 05

Serve the soup nice and warm in bowls, topped with toasted croutons and a sprinkle of fresh parsley.

Notes

  1. You can toss in some seafood to make it heartier
  2. Keeps well in the fridge for up to 2 days
  3. A splash of cream can make it extra smooth

Tools You'll Need

  • Large pot
  • Whisk
  • Fine mesh strainer
  • Serving bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Fish
  • Mustard

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 465
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~