Make the fish stock from scratch for an extra delicious stew. Bourride is a French fish stew similar to bouillabaisse. However, it is thickened with egg yolks (not egg whites) which gives it a creamy ...
Aioli gets its name from the French 'ail,' meaning garlic ... Aioli is often served with the Provencal fish stew bourride while rouille generally accompanies the seafood stew, bouillabaisse. With ...