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Bourride (Fish Stew with Aioli)

  • Serves: 6
  • Calories: 709
Bourride (Fish Stew with Aioli)

Every once in a while it's good to spend a rainy afternoon in your kitchen, trying something new only to enjoy your masterpiece in the company of others. This French fish stew with aioli is just that.

About a month ago, just as the weather was starting to turn from summer to fall, I came into possession of the most lovely cookbook for this time of year. The Le Creuset Cookbook is just what I needed to get my fall cooking heading in the right direction. It is packed full of dishes that aim to “inspire and empower people to create joy through cooking, by exploring the timeless pleasures of the French table.” Yeah, I’m sold! The book features over 80 French-inspired recipes that I can’t wait to work my way though. I thought I had a decent grasp of French cooking, but there are so many unique recipes I’ve never seen. Choosing which dish to start with was the hard part, but I finally settled on this beautiful fish stew called Bourride, served with homemade aioli and I’m so glad I did. It has become one of my absolute favorites.

French Fish Stew 1
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This Bourride is so impressively creamy, but it dawned on me half way through the making of it, that it is completely dairy free (which is always big deal when you have a family member with a dairy allergy). It’s richness comes from the most incredible aioli being added to the broth right before it’s eaten, so it can be adjusted to be more or less creamy. The finished result is a comforting bowl full of the most succulent flavors and it felt like a real treat. I plan on making this dish throughout the fall, winter, and spring often, and lacing in new recipes from Le Creuset’s gorgeous cookbook along the way.

French Fish Stew 4
French Fish Stew 5

If you would like to join me in this French culinary adventure, you can purchase a copy of The Le Creuset Cookbook for yourself on their website. Enjoy and happy fall cooking!

French Fish Stew 6
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This sponsored post is written by TMP on behalf of Le Creuset. The opinions and text are all ours. Thank you for supporting the brands we love.

Bourride (Fish Stew with Aioli)

  • Serves: 6
  • Calories: 709


  • 1/4 cup Olive oil
  • 1 Small yellow onion, diced
  • 1 Small fennel bulb, diced
  • 2 Celery stalks, diced
  • 2 Small leeks (white parts only), chopped
  • 2 Garlic cloves, minced
  • 1 Bay leaf
  • 1 1/2 cups Dry white wine
  • 4 cups Fish or seafood stock
  • 2 cups Water
  • ½ lb Fingerling potatoes, halved lengthwise
  • 2 lbs Boneless, skinless halibut or other thick, white fish fillets, cut into 1-inch chunks
  • 1 ½ cups Aioli (recipe follows), divided
  • Kosher salt
  • Freshly ground black pepper
  • garnish with Chopped flat-leaf parsley and dry sherry (optional)
  • serve with Toasted slices of rustic bread and the remaining aioli


  • 2 Garlic cloves, finely chopped
  • 2 Large egg yolks, at room temperature
  • 2 tsp Fresh lemon juice
  • 2 tsp Dijon mustard
  • 1 ½ cups Extra-virgin olive oil
  • Kosher salt


For the fish stew:

  1. In a large, heavy pot over medium heat, warm the oil. Stir in the onion, fennel, celery, leeks, garlic, and bay leaf and cook, stirring often, until tender but not browned, 10 to 15 minutes.
  2. Stir in the wine and simmer until reduced by half, about 15 minutes.
  3. Stir in the stock and water and bring to a boil. Add the potatoes and cook until tender, about 10 minutes. Strain and reserve the broth and set aside the vegetables. Return the broth to the pot and add the fish. Simmer until firm, 2 to 3 minutes. Divide the fish among the serving bowls.
  4. In a small bowl, whisk together 1/2 a cup of the aioli with 1/4 cup of hot broth to temper it. Whisk the tempered aioli into the pot of broth. Return the reserve vegetables to the broth and rewarm over low heat. Season with salt and pepper. Ladle over the fish. Garnish with parsley and a splash of sherry, If using. Serve hot with toast and the remaining aioli.

For the Aioli:

  1. In a medium bowl, whisk together the garlic, egg yolks, lemon juice, and mustard until smooth. Whisking constantly, add in the oil in slow, steady stream, whisking until emulsified. Season with salt.