Monkfish Bourride

Name: Monkfish Bourride
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs monkfish (about 1 kg); 2 carrots; 2 leeks (white parts only); 1 onion; 3 cloves garlic; 1/4 cup dry white wine (60 ml); 2 egg yolks; 1 bouquet garni (bundle of herbs); 1/2 lemon; Salt and pepper

Mi Jo @mijo54

Meurthe-et-moselle (54)

Monkfish Bourride

Mi Jo @mijo54

Meurthe-et-moselle (54)

Saved

Ingredients

1 hour

Serves 4 servings

2.2 lbsmonkfish (about 1 kg)
2carrots
2leeks (white parts only)
1onion
3 clovesgarlic
1/4 cupdry white wine (60 ml)
2egg yolks
1bouquet garni (bundle of herbs)
1/2lemon
Salt and pepper

Saved

Steps

1 hour

1

Heat a little oil in a large Dutch oven. Peel and chop the carrots, leeks, and onion, then add them to the pot.
2

Add one crushed garlic clove and the bouquet garni. Cook for 35 minutes, stirring occasionally.
3

Meanwhile, cut the monkfish into large cubes. Season with salt and pepper. After 35 minutes of cooking, add the fish and white wine to the vegetables. Cover and simmer for 15 minutes.
4

To make the aioli: In a bowl, combine the 2 egg yolks and the remaining 2 garlic cloves. Whisk together, then add the lemon juice and whisk again. Season with salt and pepper, then slowly drizzle in olive oil while whisking, as you would for mayonnaise.
5

Add the aioli to the pot and let it reduce gently, stirring to coat all the vegetables. Transfer to a serving dish and serve with rice.