Bourride
Fish soups
(Provençal Fish Soup with Aioli/Garlic Mayonnaise) <br /> <br />Bouillabaisse may be one of the most familiar French dishes to Americans, but the Provençaux are more likely to eat Bourride. Once you've tried it, I think you will know why. Where Bouillabaisse is bold and rambunctious, Bourride is more subtle and voluptuous. Bourride can be made with just one kind of fish, or use as wide a variety as you'd like. Shellfish can be added, or not, depending upon what's fresh that day, upon your personal taste, or your pocketbook! The Court Bouillon can be prepared just before you use it, or can be something you've made ahead and stored in the freezer. (Please don't substitute bottled clam juice. The clam flavor takes over, and that's not good here.) <br /> <br />
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