Simple Bourride - by Leah

Simple Bourride

Easy and delicious. 25m - serves 4.


  • Olive oil for sautéing 
  • 2 shallots (1 onion), chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • Big glass of crisp dry white wine 
  • 300ml fish stock (I made mine with Fish Society shrimp shells!)
  • 5 tbsp crème fraiche
  • 4 portions mixed seafood: I like 4 whole king prawns, 200g baby squid and 300g mussels (about 100g mussel meat)
  • Fennel or dill leaves
  • Chives & paprika for garnish (optional)



  1. Defrost the seafood. Prepare the squid, just slide out the transparent ‘beak’ and cut into 3.
  2. Sauté the shallots and celery in a large pan until soft, about 10 minutes. Throw in the garlic and cook for 1 minute more. 
  3. Pour in the wine and simmer until most of the liquid has disappeared.
  4. Pour in the stock, season and simmer again for 5 minutes, stirring often.
  5. Add the prawns and fennel (and saffron if you have any!). When they are pink on one side add the baby squid. Simmer until the seafood is cooked and piping hot.
  6. Stir in the crème fraiche and mussels and warm through. Divide the stew between warm bowls and scatter with garnish or extra fennel. Delicious served with garlic croutons or garlic mayo! 


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