In southeastern Provencal ports, fishing villages and coastal resort towns?from Saint-Raphael to Saint-Tropez to Nice?this fish soup is served in nearly every restaurant and, for grand occasions, at home as well. Bourride is made unique by the addition of aioli, which is whisked into the soup in large quantity to give it an essentially creamy yellow look that is very different from the region?s other great fish soup, bouillabaisse. In Provence, monkfish is the most common addition, but sea bass is also often used, as are whiting and John Dory.
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