Bourride sétoise

Name: Bourride sétoise
Total time: 75 min
Yield: Serves 6
Cuisine: Languedoc
Ingredients: 1.2 kg (2.6 lb) monkfish, cut into chunks; 1 leek; 1 onion; 1 carrot; 1 fennel bulb; 750 ml (3 cups) fish stock; 200 ml (¾ cup + 1 tbsp) dry white wine; For the aïoli: 4 garlic cloves, 2 egg yolks, 300 ml (1¼ cups) olive oil, salt; Slices of toasted bread, salt, pepper, parsley

Sète monkfish stew with aïoli

⏱ 75 minServes 6Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.2 kg (2.6 lb)monkfish, cut into chunks
1leek
1onion
1carrot
1fennel
750 ml (3 cups)fish stock
200 ml (¾ cup)dry white wine
For the aïoli: 4 garlic cloves2 egg yolks, 300 ml (1¼ cups) olive oil, salt
Slices of toasted breadsalt, pepper, parsley

1.2 kg (2.6 lb) monkfish, cut into chunks
1 leek
1 onion
1 carrot
1 fennel
750 ml (3 cups) fish stock
200 ml (¾ cup) dry white wine
For the aïoli: 4 garlic cloves 2 egg yolks, 300 ml (1¼ cups) olive oil, salt
Slices of toasted bread salt, pepper, parsley

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Mortar and pestle

Whisk

Saucepan or stockpot

Fine-mesh strainer or sieve

Chef’s knife

03 — Method

Make the court-bouillon: sweat the sliced leek, onion, carrot and fennel in a little oil.
Add the fish stock and white wine and simmer for 20 minutes.
Make the aïoli: pound the garlic in a mortar with a pinch of salt.
Add the yolks, then drizzle in the olive oil as for mayonnaise, stirring constantly.
Strain the court-bouillon and poach the monkfish in it at a bare simmer for 10 minutes.
Lift out the monkfish and keep warm.
Take 300 ml (1¼ cups) of the broth and let it cool to lukewarm.
Whisk half the aïoli into the warm broth: it thickens it without boiling.
Put toasted bread in deep bowls, add the monkfish and spoon the bourride over it.
Serve the rest of the aïoli on the side.