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Fish Soup with Garlic Aioli

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The Provencal fish stew is a Mediterranean staple highlighting firm white fish. Its base is a veggie-load broth seasoned with fragrant herbs, into which the fish is carefully cooked. A key twist is the use of garlic aioli, lending the dish a creamy texture and bold taste. Crunchy croutons, along with the blend of carrots, celery, and leeks, make it a complete and comforting meal that captures the simplicity and elegance of Provençal cuisine.
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Maria from tastyhush
Updated on Fri, 28 Feb 2025 21:59:12 GMT
Classic Provencal Fish Stew Pin it
Classic Provencal Fish Stew | Tastyhush.com

The Provençal Bourride delivers an exceptional tasting experience, marrying delicate white fish with homemade aioli. This traditional Mediterranean coastal recipe captures authentic Provençal cuisine in every bite. In professional kitchens, it has become a signature Sunday dish that evokes the warmth of southern France.

This recipe comes from generations of Marseille cooking tradition, emphasizing the importance of patient flavor development. Fresh-caught whiting brings out the dish's finest qualities.

Essential Ingredients and Key Notes

  • White Fish (800g) - Choose firm whiting or cod that stays moist when cooked. Look for bright eyes and red gills when selecting
  • Garlic Cloves (5-6) - Provence garlic offers distinctive aroma. Lightly crush to release essential oils
  • Extra Virgin Olive Oil (250ml) - Select mild Provençal oil that complements without overpowering

Detailed Instructions

1. Fish Stock Preparation
  • Sweat aromatic vegetables in olive oil until translucent
  • Add fish bones and heads, lightly browning for rich flavor development
  • Add cold water and simmer gently for 45 minutes, skimming regularly
2. Aioli Creation
  • Work egg yolks with crushed garlic until smooth
  • Drizzle olive oil in very slowly while whisking constantly
  • Final texture should be creamy with slight sheen
3. Fish Poaching
  • Strain stock and maintain gentle simmer
  • Carefully add seasoned fish pieces, avoiding boiling
  • Poach 8-10 minutes until just cooked through
4. Final Assembly
  • Gradually whisk hot broth into aioli
  • Return enriched mixture to remaining broth
  • Stir gently to combine

Fish selection requires careful attention to quality markers: bright scales, clear eyes, and mild sea aroma indicate optimal freshness.

Serving Technique

Serve in preheated deep bowls. Layer fish pieces first, then pour the aioli-enriched broth. Garnish with golden garlic croutons for essential crunch.

Traditional Provençal Bourride | Fish soup with aioli Pin it
Traditional Provençal Bourride | Fish soup with aioli | Tastyhush.com

Flavor Balance

Delicate fish and potent aioli require precise balance. Stock vegetables provide essential softness and complementary textures.

Cultural Heritage

This dish embodies Provençal culinary heritage. Historically, coastal fishermen prepared it with daily catches, adapting methods to available fish.

Provençal bourride transcends simple fish soup status. It represents Mediterranean cooking's essence: quality ingredients enhanced through precise technique. Each preparation connects to coastal traditions and sun-drenched culinary heritage.

Frequently Asked Questions

→ What kind of fish works best?
Go for firm white fish like cod, haddock, or monkfish. A mix of fish types works as well.
→ How do I avoid splitting the aioli?
Pour oil in a thin, steady stream while whisking the mix continuously. Add the warm broth gradually to the aioli.
→ Can I make it ahead of time?
You can prepare the broth ahead of time, but add the fish and aioli just before serving for the best flavor.
→ How can I make this lighter?
Reduce the aioli amount or opt for a light fish stock instead of water.
→ What’s traditionally served with it?
Toasted bread rubbed with garlic, plus a dollop of extra sauce or rouille, makes perfect accompaniments.

Rich Provencal Fish Stew

This traditional fish soup from Provence is made heartier with fresh veggies and thickened using homemade garlic aioli. Served alongside crispy garlic crostini.

Prep Time
30 Minutes
Cook Time
35 Minutes
Total Time
65 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Provençale

Yield: 4 Servings

Dietary: Low-Carb, Dairy-Free

Ingredients

→ For the soup

01 800g of white fish fillets (like cod, whiting, or monkfish)
02 2 celery stalks chopped into chunks
03 2 carrots sliced into rounds
04 1 sliced leek
05 3 crushed garlic cloves
06 1 peeled and diced onion
07 A couple of bay leaves
08 A sprig of thyme
09 1 liter of water or fish stock
10 Salt and pepper to taste

→ For the aïoli

11 Two egg yolks
12 Two crushed garlic cloves
13 A teaspoon of mustard
14 200ml of olive oil
15 A sprinkle of salt

→ For serving

16 Toasted croutons
17 A handful of freshly chopped parsley

Instructions

Step 01

Sauté the veggies (carrots, leek, onion, and celery) in olive oil for about 5 minutes. Stir in the garlic, thyme, bay leaves, and stock. Let it simmer gently for 15 minutes.

Step 02

Poach the fish fillets in the broth for about 10 minutes. Take out the fish, strain the broth, and return it to the pot.

Step 03

Whisk the egg yolks together with garlic and mustard. Gradually pour in the olive oil in a thin stream while whisking until it becomes creamy. Add a pinch of salt.

Step 04

Mix a ladle of warm broth with the aïoli, then pour it into the pot. Heat it gently, but don’t let it boil. Add the fish back in and warm it up for a few more minutes.

Step 05

Serve the soup hot in bowls, topping it with toasted croutons and fresh parsley.

Notes

  1. You can add some shellfish to make it more special.
  2. Keeps for two days in the fridge.
  3. Want it richer? Stir in some crème fraîche.

Tools You'll Need

  • Large pot
  • A whisk
  • Fine strainer
  • Serving bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Fish
  • Mustard

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 465
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~