bourride
noun
bour·ride bu̇-ˈrēd 
bə-
: a fish stew similar to bouillabaisse that is usually thickened with egg yolks and strongly flavored with garlic
Example Sentences
Recent Examples on the Web Buckwheat fried Montauk eel to start and then the bourride: her dish of choice. 
Rachel Deloache Williams, The Hive, 13 Apr. 2018 Dishes that sound lavish, thrilling — fennel custard with uni and truffles; monkfish with caviar, kohlrabi, and tarragon bourride — don’t always taste that way. Devra First, BostonGlobe.com, 9 Apr. 2018 The key to a bourride is aioli, a garlicky mayonnaise that is added to the fish broth, lending it a creamy texture. Daniel Boulud, ELLE Decor, 22 Apr. 2014 The Provençal version of the dish is called bourride. Daniel Boulud, ELLE Decor, 22 Apr. 2014 French dishes include pigs’ feet with caviar, pike quenelles, fish stew bourride and poached chicken for two to four. Florence Fabricant, New York Times, 7 June 2016
Rachel Deloache Williams, The Hive, 13 Apr. 2018 Dishes that sound lavish, thrilling — fennel custard with uni and truffles; monkfish with caviar, kohlrabi, and tarragon bourride — don’t always taste that way. Devra First, BostonGlobe.com, 9 Apr. 2018 The key to a bourride is aioli, a garlicky mayonnaise that is added to the fish broth, lending it a creamy texture. Daniel Boulud, ELLE Decor, 22 Apr. 2014 The Provençal version of the dish is called bourride. Daniel Boulud, ELLE Decor, 22 Apr. 2014 French dishes include pigs’ feet with caviar, pike quenelles, fish stew bourride and poached chicken for two to four. Florence Fabricant, New York Times, 7 June 2016 Word History
Etymology
French, from Occitan bourrido, alteration of boulido something boiled, from bouli to boil, from Latin bullire — more at boil
First Known Use
1872, in the meaning defined above