Bourride

Bourride (bourrido, in provençal, borrida, in occitan) is a culinary speciality traditional to the cuisine of Provence and Languedoc, based on fish, seafood, and vegetables, served with aïoli and olive oil. A variant of bouillabaisse or fish soup à la Sétoise, this fish soup, originally from Provence and Languedoc, is particularly popular in Toulon (Var) and Agde (Hérault). The word bourride comes from provençal bourrido (borrida in classical norm of occitan language), which was derived from bouri/bouli (borit/bolit), boiled, in english.

Description: Wikipedia — Bourride, CC BY-SA 4.0