Bourride

Bourride is far simpler to prepare than its more famous relative bouillabaise and, for me, its simplicity makes it more appealing. Marius Morard in his Manuel complet de la cuisinière provençale (1886) declares the true name to be aïoli-b our ride, drawing attention to the composition of the dish. (He also claims that the invention of aïoli should be attributed to Virgil.) If possible, have three or four kinds of white sea fish for bourride: bass, t