Article #34279

Fish stew in the south of France doesn’t have to mean a complicated bouillabaise: bourride is a simpler and equally perfect match for a summer’s evening

Much as I love bouillabaisse, I’ve never come across rascasse, the spiny Mediterranean rockfish that’s the backbone of Marseille’s signature dish, outside its homeland. Bourride, another southern French fish stew, is a simpler affair that’s much easier to recreate here. Enriched with garlicky aïoli, it’s a lovely thing for a summer’s evening, and can be prepared ahead up to the end of step 7.

Prep 20 min
Cook 1 hr 10 min
Serves 2, generously