Bourride

Bourride is a culinary specialty traditional to cuisine of Provence and Languedoc, based on fish, seafood, and vegetables, served with aïoli and olive oil. A variant of bouillabaisse or fish soup à la Sétoise, this fish soup, originally from Provence and Languedoc, is particularly popular in Toulon (Var) and Agde (Hérault). The word bourride comes from provençal bourrido (borrida in classical norm of occitan language), which was derived from bouri/bouli (borit/bolit), bouilli (boiled) in French. This recipe is prepared with white fish or Mediterranean seafood, such as mullet, mackerel, sea bass, whiting, conger eel, sea robin, sea bream, cod, turbot, le poisson de St Pierre, or monkfish (for bourride à la Sétoise), a brunoise of vegetables (celery, fennel, leeks, carrots, onions, bouquet garni, possibly with white wine), and aïoli.

Source: Wikipedia