Bourride
Bourride is a classic French fish stew originating from the Mediterranean coast, particularly Provence and Marseille. It features firm white fish (like monkfish or sea bass) poached in a flavorful broth of white wine, aromatics, and often a generous amount of garlic, finished with a creamy emulsion of olive oil and egg yolk. It's traditionally served with crusty bread or rouille to soak up the rich sauce.
🍽️ Nutrition at a glance
Bourride is a high-protein, moderate-fat dish, with most of its calories coming from the fish and the signature olive oil emulsion. It provides a good source of omega-3 fatty acids, selenium, and B vitamins, with a typical serving containing roughly 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 8 g |
| Fat | 30 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 700 mg |
| Selenium | 45 µg |
| Vitamin B12 | 4.5 µg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Potassium | 600 mg |
| Phosphorus | 350 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.6 mg |
| Magnesium | 50 mg |
Per 1 serving (about 350 g) · estimated, varies by recipe
💡 What's interesting
What makes Bourride unique is its 'liaison' technique: a raw egg yolk and olive oil are whisked into the hot broth off-heat to create a luxurious, creamy texture without any dairy. Culturally, it's a hallmark of Mediterranean 'cuisine de mer' (sea cuisine), often enjoyed as a communal, convivial meal.
