Bourride
Sign in to saveBourride (bourrido, in provençal, borrida, in occitan) is a culinary speciality traditional to the cuisine of Provence and Languedoc, based on fish, seafood, and vegetables, served with aïoli and olive oil. A variant of bouillabaisse or fish soup à la Sétoise, this fish soup, originally from Provence and Languedoc, is particularly popular in Toulon (Var) and Agde (Hérault).
Key facts
- Food.name
- Bourride
- Food.image
- Bourride sétoise.jpg
- Food.caption
- Bourride à la sétoise with monkfish
- Food.variations
- Bourride à la sétoise, bouillabaisse, aïoli garni, soupe de poissons à la sétoise, fish ragoût
- Food.course
- Entrée or main dish
- Food.region
- Provence et Languedoc
- Food.served
- hot
- Food.main_ingredient
- fish, seafood, and vegetables, aïoli and olive oil
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Wikidata facts
- Image
- Bourride de fruits de mer.JPG
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- Commons category
- Bourride
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Article
3 sectionsContents
- Ingredients
- Variants
- References
Bourride (bourrido, in provençal, borrida, in occitan) is a culinary speciality traditional to the cuisine of Provence and Languedoc, based on fish, seafood, and vegetables, served with aïoli and olive oil. A variant of bouillabaisse or fish soup à la Sétoise, this fish soup, originally from Provence and Languedoc, is particularly popular in Toulon (Var) and Agde (Hérault).
The word bourride comes from provençal bourrido (borrida in classical norm of occitan language), which was derived from bouri/bouli (borit/bolit), boiled, in english.