Bourride: Provence’s lesser-known fish stew that rivals bouillabaisse
As I stood in my Chicago kitchen, the aroma of garlic and saffron transported me back to a sun-drenched afternoon in Marseille. It was there, in a tiny seaside bistro, that I first tasted bourride – a Provençal fish stew that would forever change my approach to seafood. This humble yet luxurious dish, with its … Lire plus