Stews
Bourride
Occitanie, France
Bourride is a Mediterranean fish stew, commonly monkfish, finished with an aioli-thickened broth and served warm.
Original eatfuls sticker artwork
What it is
A closer look at Bourride.
Bourride is a Mediterranean fish stew, commonly monkfish, finished with an aioli-thickened broth and served warm.
What to look for
Know it when you find it.
Look for Bourride: a Mediterranean fish stew, commonly monkfish, finished with an aioli-thickened broth and served warm.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bourride.
Occitanie, France
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
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Antigua and Barbuda
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Antigua and Barbuda
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Rwanda
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Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.