Monkfish And Clam Bourride Recipes

PROVENçAL BOURRIDE (FISH STEW WITH AïOLI)

Steps:

• Put all the stock ingredients in a large pan with 2.5 litres water. Bring to a simmer and cook for 1 hour, skimming off any scum floating on the top every now and then, until fragrant. Strain the stock (discard bones and veg), then set aside. You should have 1-1.2 litres fish stock.
• Meanwhile, make the aïoli. Whizz the garlic with the 3 egg yolks, the vinegar and a large pinch of salt in a food processor for 2-3 minutes until very smooth and paler in colour. With the motor running, gradually pour in the 250ml olive oil in a very thin stream. The mixture will thicken and emulsify into a rich mayonnaise. Next, whizz in the extra-virgin olive oil, then taste and season with lemon juice, if needed, and plenty more salt. Set aside.
• To make the fish stew, heat the 2 tbsp oil in a large saucepan or sauté pan with a lid. Add the onion and leek with some salt and cook over a medium heat, stirring often, for 10 minutes until softened but not coloured. Turn up the heat, pour in the 200ml white wine and bubble to reduce by two thirds. Pour in the reserved fish stock, bring to a simmer, then add the potatoes and cook, covered, for 15 minutes until just tender. Turn the heat down, carefully add the fish fillets, then cook gently, uncovered, for 3-4 minutes until just opaque and flaking - don't move them while they're cooking or they'll break up.
• Divide the toasted baguette slices among 6 shallow soup bowls, then use a slotted spoon to remove the fish and potatoes from the broth and divide among the bowls.
• Put half the aïoli in a medium bowl, then whisk in the remaining egg yolk, followed by a cup of the hot broth. Once smooth, whisk this back into the pan of broth, off the heat. Return the pan to a very low heat and cook, stirring, without boiling, for 3-5 minutes until slightly thickened. Taste and adjust the seasoning, stir in the parsley and the extra splash of wine, then ladle the hot broth over the fish in the bowls. Serve immediately, with the extra baguette and the remaining aïoli.

MONKFISH AND CLAM BOURRIDE

Steps:

• Quarter potatoes, then cover by 1 inch with salted cold water in a 3-quart saucepan and simmer, covered, until just tender, 7 to 10 minutes. Drain in a colander, then cool.
• Wash leeks in a bowl of cold water, agitating water to loosen any sand, and lift leeks from water to a sieve to drain. Pat dry.
• Pat monkfish dry and season with salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear monkfish lightly on all sides until golden, about 2 minutes total (fish will not be cooked through). Transfer fish to a plate using tongs.
• Heat 2 tablespoons oil from slow-braised tomatoes in skillet over moderately high heat until hot but not smoking, then sauté leeks, fennel, and shallots, stirring, until softened and edges begin to brown, 4 to 6 minutes. Add sliced garlic and sauté, stirring, until fragrant, about 2 minutes.
• Add clams, wine, water, red pepper flakes, zest, and tomato halves and cook, covered, until clams are fully open, 6 to 10 minutes, checking every minute after 6 minutes and removing clams as they fully open. (Discard any clams that have not opened after 10 minutes.) Using tongs, transfer clams to a large bowl or soup tureen.
• Add monkfish and potatoes to skillet and simmer, covered, until fish is just cooked through, 4 to 6 minutes. Remove from heat and stir in basil and parsley. Season with salt and pour over clams.
• While monkfish is cooking, rub one side of each toast with a cut side of halved garlic clove. Divide bourride among 4 shallow bowls. Add a garlic toast and top with a spoonful each of aïoli and tapenade.