Bourride

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Bourride

Bourride ( French for bourrer for stuffing) is a French fish dish from Provence and Languedoc . The port town of Sète ( Hérault ) is particularly known for the specialty related to bouillabaisse .

Smaller sea ​​fish are required for the preparation , which you put together yourself or buy as a prepared mixture. The mixture typically contains three or more different white fish such as sea bass , sea bream , John Dory or whiting , sometimes firm flesh fish such as loach or conger eel or fatty fish such as mackerel .

The fish are cut up and cooked with onions , tomatoes , fennel , garlic , kitchen herbs and olive oil . Typical spices are bitter orange peel and saffron . After cooking , you pass the stock and bind it with egg yolk and ailloli . Then you cover a plate with slices of white bread , nap them with the sauce and serve the fish on top. The Bourride is always freshly prepared and served immediately. It can be modified in various ways, but the typical aioli must never be missing.

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