Bourride (Fish Stew with Aïoli)

Marseille-Style Fish Stew with Aioli

Marseille-Style Fish Stew with Aioli

A pungent garlic and olive oil aïoli both thickens and enriches this stew perfumed with saffron and white wine.Ingalls Photography

Homemade aïoli thickens the broth in this satisfying Marsellais stew made with halibut, shrimp, and white wine. This recipe first appeared in our March 2014 issue with the story City by the Sea.

Find this recipe in our cookbook, SAVEUR: Soups and Stews