Bourride is the white-fleshed fish cousin of bouillabaisse, monkfish or sea bass poached in a broth bound with aioli into a creamy emulsion, served with garlic croutons and the same garlic mayonnaise on the side.
Bourride was the everyday fisherman's stew in Marseille from the 19th century, cheaper than bouillabaisse because it used a single white fish (often monkfish, anglerfish or sea bass) rather than the four rock fish of the bouillabaisse charter. The broth is bound with aioli rather than rouille, which gives it the creamy yellow colour. Chez Fonfon and Chez Michel both cook it, and Le Miramar serves the bourride as a one-fish alternative to bouillabaisse on the same menu.
3 editor picks for Bourride in Marseille, ranked by editorial score. All Marseille signature dishes · Bourride across every city.
Chez Fonfon ★ 4.6
7e · 140 rue du Vallon des Auffes, 13007 Marseille
Chez Fonfon in Marseille's 7e sits in the Vallon des Auffes cove and has cooked bouillabaisse for the Mounier family since 1952, the fish landed each morning by the cove's pointus.
Chez Michel ★ 4.6
7e · 6 Rue des Catalans, 13007 Marseille
Chez Michel in Marseille's 7e has cooked the oldest bouillabaisse in the city since 1946, the Visciano family now in the third generation at the Catalans beach above the cove.
Le Miramar ★ 4.5
2e · 12 Quai du Port, 13002 Marseille
Le Miramar in Marseille's 2e was founded in 1965 and is a founding member of the Bouillabaisse Charter, Christian Buffa in the kitchen running fish from the Mediterranean fishmarket.