Bourride Stoise Provence Fish Soup with Aoli
Transport your taste buds to the heart of Provence with Bourride Stoise, a luscious French fish soup elevated by a rich, garlicky aioli. This traditional Mediterranean dish features tender white fish fillets, succulent shrimp, and a fragrant base of leeks, carrots, celery, and saffron-infused fish stock. Simmered to perfection and blended into a velvety consistency, the soup is a delicate balance of comfort and sophistication. A homemade aioli—a creamy emulsion of garlic, egg yolks, and olive oil—adds a bold, tangy contrast, making each bite irresistible. Served with crusty bread for dipping, this bourride is a rustic yet elegant meal, perfect for impressing guests or savoring a cozy night in. Experience the essence of Provençal cuisine with this warming, flavor-packed recipe!
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Ingredients
- 800 grams fresh white fish fillets (such as monkfish or cod)
- 200 grams medium shrimp (peeled and deveined)
- 1.5 liters fish stock
- 200 milliliters dry white wine
- 1 piece leek (white part only, thinly sliced)
- 1 piece carrot (peeled, thinly sliced)
- 1 piece celery stalk (thinly sliced)
- 1 piece onion (finely chopped)
- 300 grams potatoes (peeled and cubed)
- 3 pieces garlic cloves (crushed)
- 3 tablespoons olive oil
- 0.5 teaspoons saffron threads
- 1 piece bay leaf
- 1 piece fresh thyme sprig
- 2 pieces egg yolks
- 1 piece garlic clove (for aioli)
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 150 milliliters extra virgin olive oil (for aioli)
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Heat olive oil in a large, heavy-based pot over medium heat.
Step 2
Add the leeks, onion, carrot, celery, and garlic. Sauté for 5-7 minutes until softened but not browned.
Step 3
Stir in the bay leaf, thyme, and saffron threads, cooking for 1 additional minute to release the aromas.
Step 4
Add the dry white wine and let cook for 2 minutes, allowing the alcohol to evaporate slightly.
Step 5
Pour in the fish stock, add the cubed potatoes, and bring the mixture to a gentle simmer.
Step 6
Simmer for 10 minutes, then add the white fish fillets. Cook for another 10 minutes or until the fish is opaque and tender.
Step 7
Add the shrimp to the pot and cook for 4-5 minutes until pink and cooked through. Remove the bay leaf and thyme sprig.
Step 8
While the soup is cooking, prepare the aioli by crushing the garlic in a mortar and pestle to form a paste. Alternatively, use a food processor.
Step 9
Whisk together the garlic paste, egg yolks, lemon juice, and Dijon mustard. Gradually drizzle in the extra virgin olive oil, whisking constantly until the aioli is thick and creamy. Season with salt and black pepper to taste.
Step 10
Remove the cooked fish and shrimp from the pot and set aside. Use a hand blender or food processor to purée the soup base until smooth.
Step 11
Return the puréed soup to the pot and bring it to a gentle simmer. Season with salt and pepper to taste.
Step 12
Ladle the soup into bowls, dividing the fish and shrimp among them.
Step 13
Serve the soup with a generous dollop of aioli on top or on the side, accompanied by crusty bread if desired.
Nutrition Facts
| Serving size | (2567.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2616.9 |
| Total Fat 209.4g | 0% |
| Saturated Fat 33.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 494.0mg | 0% |
| Sodium 2757.6mg | 0% |
| Total Carbohydrate 96.6g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 16.9g | |
| Protein 59.8g | 0% |
| Vitamin D 36.6IU | 0% |
| Calcium 359.6mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 2136.4mg | 0% |
Source of Calories