Spain on a Fork > All Recipes > Main Dishes > Mediterranean Fish Stew with Aioli | French Bourride Recipe
Main Dishes / July 31, 2020

Mediterranean Fish Stew with Aioli | French Bourride Recipe

Are you looking for a fish recipe that takes things to the next-level? This Mediterranean Fish Stew with Aioli is just that. Loaded with so many great flavors, above & beyond easy to make and comes together in just about 30 minutes.

This fish stew is my take on a French bourride. A typical dish that is served in the Mediterranean part of France (Languedoc-Roussillon). Of course, I made a couple changes to make it easier to make and added a Spanish flair to give it a lift of flavors.

In the original version, the aioli is added to the broth to help thicken it up. I prefer to add the aioli at the end, so it doesn´t lose its texture or flavor. I also added some saffron to the stew, which is not typical. But trust me, the saffron is what takes this fish stew to next-level. 

TIPS & TRICKS to make this Recipe: I used baby potatoes, as they cook much faster than other potatoes. You can use regular potatoes if you like, just make sure to cut them into small pieces. Typically, monkfish is used to make this recipe, I used cod instead. As it´s much easier for most folks to find at their supermarket.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Mediterranean Fish Stew with Aioli | French Bourride Recipe

5 from 3 votes

Mediterranean Fish Stew with Aioli | French Bourride Recipe

Course Main Course
Cuisine French, Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork



  • 2 tbsp extra virgin olive oil
  • 1/2 onion finely diced
  • 3 cloves garlic finely minced
  • 2 stalks celery roughly diced
  • 6 baby new potatoes (cut into quarters)
  • 1/4 tsp saffron threads .17 grams
  • 4 1/4 cups fish broth 1 liter
  • 14 oz cod fillet (cut into 4 fillets) 390 grams
  • pinch sea salt
  • dash black pepper


  • 3 cloves garlic finely minced
  • pinch sea salt
  • 1 egg yolk
  • 1/2 tsp lemon juice 5 ml
  • 1/2 cup extra virgin olive oil 125 ml


  • 2 slices toasted bread
  • handful freshly chopped parsley


  1. Heat a large saute pan or stock pot with a medium-high heat and add in a generous 2 tbsp extra virgin olive oil, after 1 minute add in 1/2 onion finely diced, 2 stalks celery roughly diced and 3 cloves garlic finely minced, mix with the olive oil

  2. After about 3 minutes and the onions are translucent, add in 6 baby new potatoes (cut into quarters), 1/4 tsp saffron threads and season with sea salt & black pepper, mix together until well combined, then add in 4 1/4 cups of fish broth and continue to cook on a medium-high heat

  3. Meanwhile make the garlic aioli, add 3 cloves garlic finely minced into a mortar and a pinch of sea salt, pound down on the garlic until you form a paste, then add in 1 egg yolk at room temperature and 1/2 tsp lemon juice, start whisking all the ingredients together in a circular motion and at the same time slowly pour in 1/2 cup extra virgin olive oil, once all the olive oil has been incorporated and you end up with a thick and creamy mayonnaise like texture, the garlic aioli is done, set aside

  4. About 15 minutes after adding the fish broth into the pan, the potatoes should be almost fully cooked, you can grab one of them and pierce with a toothpick, if it easily goes in but with some resistance, they are almost done, at this point add in a 14 oz filllet of cod that has been cut into 4 evenly sized pieces and seasoned with sea salt & black pepper, after 4 to 5 minutes remove the cod fillets from the pan and turn off the heat

  5. To plate the fish stew, add in 1 slice of toasted bread into a shallow bowl, using a slotted spoon top off the bread with the potatoes and vegetables in the pan, add 2 cod fillets on top, pour in some of the hot broth all over bowl, add in a dollop of the garlic aioli and sprinkle with freshly chopped parsley, enjoy!

Recipe Notes

Get the High-Quality Saffron Threads I used to make this recipe

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  1. June

    5 stars
    Hi , Can i add the Aioli to the Broth . as i dont want to eat raw egg yolk . Hope you will reply back soon .

    31 . Aug . 2021
    • Spain on a Fork

      Yes you can, just add it towards the end so it does not curdle 🙂 much love

      01 . Sep . 2021
  2. Rhishikesh Gaikwad

    5 stars
    Wow Superr!! looks absolutely amazing.. beautiful pictures too.. ? thanks for sharing.

    28 . Jun . 2021

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