What is it?

The word “bourride” comes from the Provençal word “Boulido” which comes from “bouilli” or “stewed”. This typical Provençal dish is not to be confused with its neighbour, Bouillabaisse. It is made with white fish such as monkfish, mackerel, bass, whiting or mullet, vegetables including carrot, onion, leek, celery, fennel, and a garlic mayonnaise to thicken the stock.
Martégale specialty

How to serve Bourride

Place slices of stale bread in the bottom of a dish or serve with croutons rubbed with garlic or steamed potatoes. Serve with your choice of good dry white, rosé or red wine.
  • The Bourride