Bourride

Part of speech: noun

Pronunciation: /bəˈɹiːd/

Definitions

1. A traditional Provençal dish that consists of a stew made with a mix of different fish simmered in a broth flavored with garlic and saffron, often served alongside garlic mayonnaise
2. This dish, originating from Provence, features various fish cooked in an aromatic garlic and saffron broth, commonly accompanied by aïoli for added flavor
3. This culinary specialty from Provence includes a stew of assorted fish prepared in a fragrant broth infused with garlic and saffron, typically served with a garlic mayonnaise dip

Etymology: Bourride is a Provençal fish stew, and the French word it comes from is closely tied to the way the dish is made. The base is a garlicky broth thickened with aioli, a sauce built from egg yolk, olive oil and garlic, and the thickened stew is what gives the dish its name. French borrowed the word from Provençal, the language of southern France, so it reached standard French without much change in form. The word is a French loanword rather than something coined from English or Latin roots, and it entered English as a culinary term in the same form. Because the dish is a regional specialty of Marseille and the surrounding coast, the name stayed attached to that local tradition and did not spread into everyday English vocabulary.