Bourride sétoise is a white fish stew that dates back a very long way. Indeed, this dish was first brought to the region by the Phocaeans, and its name comes from the Provençal word boulido, meaning boiled. There is also a Marseilles version.
Bourride sétoise mainly consists of baudroie, the local name for monkfish, a few vegetables and aioli. The fish is cooked in a court bouillon of vegetables with crushed tomatoes and onions, oil, white wine, saffron, thyme and orange zest. The monkfish is then cut and served topped with the garlicky aioli bouillon.
This hearty dish is generally served with boiled potatoes and sometimes croutons. The meal is served with a glass of white wine from the Rhône Valley.