Similar to bouillabaisse, this Mediterranean fish soup is pungent with garlic, onions, orange peel and sometimes saffron. It's usually thickened with egg yolks and flavored with aïoli. Bourride is traditionally served en croûte.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.