A traditional French fish soup from Provence, typically made with white fish and served with crusty bread and garlic mayonnaise.
From Provençal 'bourride,' likely derived from 'bouillir' (to boil) in Old French, reflecting the cooking method of this Mediterranean coastal dish.
This dish dates back centuries to the fishing villages of Provence, where fishermen would boil their daily catch with whatever aromatics were available—it's basically the original 'waste not' seafood recipe that became gourmet cuisine.
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