Bourride - Another fish stew from southern France. Here the broth, in which large pieces of fish are poached, is strained and thickened with aioli. The two are then served together in shallow bowls with bread or croutons. Braise - A cooking method in which the main item, usually meat, is seared in fat, then simmered in stock or another liquid in a covered vessel. Bran - The outer husk of grains such as wheat, containing a high percentage of fiber.
White flours have the bran removed.
Whole wheat flours may contain all or part of the bran. Brandade - A puree of salt cod mixed with olive oil and potatoes. Another version of brandade is covered with Gruyere cheese and browned in the oven. Both are served with croutons. Usually turned out, upside down, before serving.