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May 22

The month of Mary: A Marian Month

Saint of the day:
Saint Quiteria

Patron Saint Against Rabies

St. Quiteria's Story

St Quiteria was one of nine sisters all born at the same time (nonuplets). The nine girls’ mother was a lady of high rank and she was disgusted that she had given birth to nine children like a common animal and even more so that she had nine daughters and no son (son’s were far more valuable). In a fit of rage, she demanded that her nurse take the babies and drown them in the river. The nurse couldn’t do it so she took them to a remote village where the girls grew up together. Then things get really weird. They formed a nonuplet warrior gang.

The girls were all good Christians and their gang was formed to travel around breaking Christians out of jail. They spent a number of years in this task (and smashing Roman idols) until they were caught and returned to their father, who recognized them. He told them all to marry good Roman pagans but they refused and broke out of jail. Then the real fierceness began. They waged a guerilla war against the Roman Empire. Eventually, the girls were all killed or died (Quiteria was beheaded) and along with Quiteria, two of her sisters Marina and Liberata are saints.





Aire-sur-l'Adour, France

Saint Quitterie Church






Bourride (Fish Stew with Aïoli)

For the Aïoli

  • 2 tsp. fresh lemon juice

  • 1 clove garlic, minced

  • 1 egg yolk, at room temperature

  • Kosher salt, to taste

  • 1 cup olive oil

For the Soup

  • 1⁄4 cup olive oil

  • 1 tsp. fennel seeds

  • 1⁄4 tsp. cayenne

  • 2 cloves garlic, crushed

  • 2 leeks, white parts only, roughly chopped

  • 2 onions, roughly chopped

  • 2 plum tomatoes, quartered

  • 1 bay leaf

  • 1 1⁄2 cups dry white wine

  • 4 cups seafood stock

  • 2 lb. skinless firm white fish, such as halibut or monk fish, pin bones removed

  • 10 oz. medium shrimp, peeled and deveined, tails removed

  • 1⁄2 tsp. saffron threads

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tbsp. minced parsley

  • Toasted baguette, for serving


  1. Make the aïoli: Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl; set aside.

  2. Make the soup: Heat oil in a 6-qt. saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.

  3. Whisk 1⁄2 cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes; ladle over fish. Garnish with parsley; serve with toasted baguette.

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