Une bourride un peu différente – Bourride de lotte, coques et crevettes


Bourride is a Provencal dish, let’s say the cousin of bouillabaisse. It’s originally made out of monkfish. In this version, I added shrimps and clams and fennel in the broth. I love the combination of fennel and fish/seafood. It’s a light and flavorful dish that can be enjoyed all year round. Not being difficult to make, it can also be prepared in advance, just get the broth with the vegetables ready the night before and you can only cook the fish the day you are consuming it. That is a big convenience.

These days I have not been a big fish and seafood eater, but once in a while if I make an ocean dish, it needs to be special. Bourride is delicious and light, especially if you don’t add too much aioli.

Bourride is served with aioli. Aioli is used in all Mediterranean basin such as Provence, Spain and Northern Italy. It’s usually a condiment made out of garlic and oil, sometimes an egg is added but for purists, egg is to be avoided.


For the soup

  • 1 tbs olive oil
  • 1/2 large onion, chopped
  • 1 fennel, diced
  • 2 carrots, peeled and diced (1/2 inch pieces)
  • 1 leek (the white part), sliced
  • 2 garlic cloves, crushed
  • 2 tbs parsley, chopped
  • 1/2 cup dry white wine
  • 1.5 lb monkfish, cut in 5 cm pieces
  • about 15 shrimps, peeled and deveined
  • about 15 clams

For the aioli

  • 2 garlic cloves
  • 1 yolk
  • 1/2 tsp Dijon mustard
  • 3.4 oz (or 100 ml) vegetable oil
  • 3.4 oz (or 100 ml) olive oil
  • salt and pepper


For the aioli

In a bowl, or mortar crush garlic, add yolk and mustard then add slowly vegetable oil. Add olive oil and continue stirring until the mixture is smooth. Adjust with salt and pepper.

For the bourride

Heat olive oil in a deep pot. Add cut vegetables and let them sweat for about t0 min until they get soft. Add garlic, parsley and wine. Stir well, then add broth. Let it cook for about 20 min until the vegetables are well cooked. Mash roughly with a potato masher. Remove about 1 laddle of broth and set aside.

Cook monkfish in a little oil on all sides, about 5 minutes. Set aside.

Add monkfish to broth, add shrimps and clams. Cover and cook at medium temperature until the clams open.

When fish is cooked, mix 3-4 tbs aioli with the left aside broth and mix well. Add to the fish/broth mixture. Sprinkle with parsley and serve hot with toasted bread or as is.