Bourrides

Part of speech: noun

Definitions

1. A traditional Provençal dish featuring a flavorful fish stew typically prepared with a garlicky mayonnaise or aioli sauce ; a culinary specialty from southern France combining cooked fish with a rich, creamy garlic emulsion ; a regional seafood meal consisting of boiled fish served with a thickened garlic and olive oil dressing
2. A French regional cuisine item consisting of white fish simmered and served with a garlicky mayonnaise; a broth-based fish dish enhanced with a cold, garlicky condiment; a Provençal preparation blending cooked fish pieces with a pungent garlic sauce
3. A culinary creation from Provence made by boiling a selection of fish and accompanying it with a creamy garlic mayonnaise; a Mediterranean fish dish combined with a vigorously emulsified garlic sauce; a traditional seafood plate distinguished by the presence of a thick, garlicky aioli dressing used as a dip or topping

Etymology: "Bourrides" is the plural of "bourride," a fish stew from Provence in southern France. The dish is a close relative of bouillabaisse, but it is typically made with white fish and thickened with a garlic-and-egg emulsion called aioli, which gives it a richer, creamier texture than its more famous cousin. The word comes from French, and it names the dish by its region of origin rather than by a dramatic invention. Because the stew is so tied to Provençal cooking, French speakers use the term almost exclusively for this one preparation, and its plural form appears when several portions or several versions of the dish are meant.

Synonyms: bouillabaisse, fish stew