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Provencal Seafood Bouride

This dish originates from a town called Sete in the south of France.


  • 200ml crab or prawn stock

  • 3 fresh green prawns

  • 4 clams

  • 5 mussels

  • 100g fresh fish (swordfish, mako or kingfish are good)

  • 210g crab meat

  • 1 bug or marron

  • 2 scallops

  • 2 kiflers cooked and peeled

  • 2 wedges fennel blanched

  • Pinch of saffron

  • 1 slice of sourdough bread grilled

  • 1 tbs full aioli

  • Squeeze lemon

  • Salt and pepper

  • Garnish

  • Celery leaves

  • Tarragon

  • 1 tbs trout caviar


  • 1.

    Bring the stock to the boil (if crab stock unavailable use fish stock with a good pinch of saffron).

  • 2.

    Turn down to a simmer add fish and prawns.

  • 3.

    After thirty seconds add mussels, clams, bugs and or marron, fennel, saffron and potatoes.

  • 4.

    After another thirty seconds or when mussels start to open add scallops.

  • 5.

    When everything is cooked (approximately one minute) use a slotted spoon to place the seafood and vegetables onto a slice of grilled sourdough, reserving the liquid in the pot.

  • 6.

    Return stock to the high heat and reduce by half.

  • 7.

    Take off heat and whisk in the aioli and a squeeze of lemon, season with salt and pepper, and pour over seafood.

  • 8.

    Garnish with tarragon, celery leaves and caviar.

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