Fish Soup Provencale(Bouride) Recipe

Name: Fish Soup Provencale(Bouride)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups mayonnaise; 3 garlic cloves, crushed; 1/2 cup butter or 1/2 cup margarine; 12 slices French bread; 1 garlic clove, cut into halves; 1 lb fish fillet; 1 1/2 cups dry white wine; 6 slices onions; 3 slices lemons; 5 sprigs parsley; 1 bay leaf; 1 teaspoon salt; paprika

Servings: persons

1 1/2 cups mayonnaise
3 garlic cloves, crushed
1/2 cup butter or 1/2 cup margarine
12 slices French bread
1 garlic clove, cut into halves
1 lb fish fillet
1 1/2 cups dry white wine
6 slices onions
3 slices lemons
5 sprigs parsley
1 bay leaf
1 teaspoon salt
paprika

1
Mix mayonnaise and crushed garlic; cover and refrigerate.
2
Heat 1/4 cup of the butter in 12-inch skillet until melted. Toast 6 of the bread slices in skillet over medium heat until brown on both sides; rub one side of bread with half clove garlic. Remove from skillet; keep warm. Repeat with remaining butter, bread and garlic.
3
Cut fish filets into 1-inch pieces. Place fish in single layer in skillet. Add wine, onion and lemon slices, parsley, bay leaf, salt and just enough water to cover. Heat to boiling; reduce heat. Simmer uncovered until fish flakes easily with fork, about 6 minutes. Remove fish with slotted spoon; keep warm.
4
Strain fish broth. Pour 1 1/2 cups of the broth into 2-quart saucepan; gradually beat in mayonnaise mixture. Cook over low heat, stirring constantly, until slightly thickened.
5
Place 2 slices of the French bread upright in each soup bowl; spoon fish between slices. Pour soup over fish; sprinkle with paprika.

991

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups mayonnaise, 3 garlic cloves, crushed, 1/2 cup butter or 1/2 cup margarine, 12 slices French bread, and more.

Yes, Fish Soup Provencale(Bouride) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Soup Provencale(Bouride)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions