Bourride de limande et hamaguri

Let’s go to Provence with a bourride.

That’s the yellow cousin of bouillabaisse.

The particularity is it is flavored and served with aïoli sauce.

Filets of flounder, marinating with green yuzu lime…

The big pot.

First a plate of soup.

Then vegetables and shellfish (hamaguri, orient clams).

And the flounder fish (limande).

Some more aïoli.

3 thoughts on “Bourride de limande et hamaguri

  1. Pingback: September’s round up « GOURMANDE in OSAKA

  2. Pingback: La mer. French sea dishes ( compilation) « GOURMANDE in OSAKA

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