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Bourride (bourrido, in provençal, borrida, in occitan) is a
culinary specialty traditional to
cuisine of
Provence and Languedoc,
based on fish, seafood...
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include saffron and rouille.
Generally fish
soups are
found in
France (
bourride, chaudrée), Greece,
Italy (zuppa di pesce),
Portugal (caldeirada), Spain...
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newspaper in 1891, he
called it L'Aiòli. The Provençal
cuisine fish soup
bourride is
generally served with aioli. In Spain,
particularly in
Catalan cuisine...
- pancake) C****oulet (made with beans,
sausages and
preserved duck or goose)
Bourride (white fish
stewed with
vegetables and wine,
garnished with aïoli) Brandade...
-
Mussels are
commonly seen here in
addition to fish
specialties of Sète,
bourride,
tielles and
rouille de seiche. In the
Languedoc jambon cru, sometimes...
- garlic, and
olive oil,
spread on
bread or
served with raw vegetables.
Bourride is a soup made with
white fish (monkfish,
European sea b****, whiting, etc...
-
Bouillabaisse (Provençal fish stew
originating from M****ille, France)
Bourride (another fish stew from Provence)
Brudet (Italian, from
Adriatic Sea) Buridda...
- camarão
Booyah Borș de burechiușe
Bosintang Bosnian pot
Bouillabaisse Bourride Bouyon Bozbash Bouillon/broth
Bread soup
Brudet Brunswick stew Budae-jjigae...
-
people from Genoa, and it is a type of buridda.
Buridda is
related to
bourride, a fish soup of
Provence and the
burrida of Sardinia, a dish made of shark...
- camarão
Booyah Borș de burechiușe
Bosintang Bosnian pot
Bouillabaisse Bourride Bouyon Bozbash Bouillon/broth
Bread soup
Brudet Brunswick stew Budae-jjigae...
