adding half-way through the
cooking 2 or 3 tomatoes, chopped,
a handful of cut parsley, and a
small glass of wine, either red or
white.
Serve plainly cooked potatoes
with it.
BOURRIDE
For anyone who likes garlic this
is perhaps the best fish dish of
Provence, to my taste much
superior to the Bouillabaisse or any
of the Italian zuppe di pesce.
Bourride is usually made with a
variety of large Mediterranean
fish, such as loup de mer (bass),