Bourride (French Monkfish Stew) Recipe

If you have a passion for seafood and a love for soul-satisfying stews, you’re going to adore this Bourride (French Monkfish Stew) Recipe. Originating from the beautiful Mediterranean coast of France, this dish combines the hearty textures of monkfish and shellfish with a creamy garlic aioli that transforms the broth into a luscious, aromatic delight. It’s a celebration of simple ingredients elevated by technique and tradition, delivering a vibrant medley of flavors that feels both rustic and refined. Whether you’re cooking for family or impressing friends, this recipe is a total crowd-pleaser that warms the heart and fills the belly.

Ingredients You’ll Need

Gathering the right ingredients is half the fun, and for this Bourride (French Monkfish Stew) Recipe, simplicity is key. Each component plays a vital role in building layers of flavor, from the fresh fish to the fragrant vegetables, creating a broth that’s rich and satisfying.

• 4 cloves garlic (diced): Adds a pungent, aromatic base that’s essential for both the stew and aioli.
• 2 egg yolks: The secret to creating a creamy, velvety aioli without cream.
• 1 tablespoon lemon juice (freshly squeezed): Brings brightness and balances the richness.
• 1 tablespoon Dijon mustard: Adds a subtle tang and helps emulsify the aioli perfectly.
• 2 cups extra virgin olive oil: The foundation for the aioli’s silky texture and rich taste.
• Salt (to taste): Enhances and harmonizes all the other flavors.
• ¼ cup olive oil: For sautéing the vegetables and building the stew’s flavor base.
• 1 large fennel bulb (cored and diced into ½ inch pieces): Imparts a sweet, slightly anise-like flavor that deepens the stew.
• 1 large yellow onion (diced into ½ inch pieces): Provides sweetness and body to the broth.
• 2 leeks (white part only, sliced lengthwise and diced): Adds subtle earthiness and texture.
• 2 cloves garlic (minced): Boosts the stew’s savory backbone.
• 1 tablespoon smoked paprika: Introduces warmth and a smoky depth that elevates the dish.
• 1 cup dry white wine: Bright acidity to balance richness and infuse complexity.
• 1 cup plum tomatoes: Brightens the stew with natural sweetness and acidity.
• 6 cups fish stock: The flavorful liquid base that complements the seafood perfectly.
• 1 cup baby or fingerling potatoes (halved or quartered): Adds heartiness and a creamy texture when tender.
• 2 pounds shellfish of your choice (mussels, clams, scallops): Provides briny sweetness and variety.
• 2 pounds monkfish (or halibut or firm whitefish): The superstar fish with firm flesh that holds up beautifully in the stew.
• 1 cup aioli: The creamy garlic sauce that transforms the broth into velvety perfection.
• Fresh parsley leaves (chopped): Adds a fresh, herbal brightness at the end.
• Fresh basil leaves (chopped): Introduces a delicate aromatic note.
• Fresh lemon juice: To add a final fresh zing before serving.
• Salt and freshly ground black pepper: To taste and balance the stew.
• Bread of your choice (topped with aioli): Perfect for soaking up the rich, garlicky broth.

How to Make Bourride (French Monkfish Stew) Recipe

Step 1: Prepare the Aioli

Aioli is the heart and soul of this Bourride. To start, combine the diced garlic, egg yolks, dijon mustard, and freshly squeezed lemon juice in a food processor. Blend these together until smooth. Next, slowly drizzle in the extra virgin olive oil while keeping the processor running to emulsify the mixture. This slow addition thickens the aioli into a creamy, luscious sauce that will elevate the stew’s broth. Season with salt to taste, then set aside or refrigerate if you’re making it ahead. This homemade aioli is so good, you might find yourself sneaking spoonfuls while cooking.

Step 2: Build the Flavor Base

Heat a quarter cup of olive oil in a large stock pot over medium heat. Add the diced fennel, yellow onion, and leeks, then sauté gently for 5 to 10 minutes. This softens the vegetables and releases their sweet, mellow flavors, creating a perfect base. Next, stir in the minced garlic and smoked paprika, allowing them to cook for another 2 to 3 minutes. This step unleashes a fragrant burst of aromas and infuses the broth with subtle smoky warmth.

Step 3: Add Liquids and Simmer

Pour in the dry white wine and add the plum tomatoes to the pot. Let everything simmer together for 4 to 5 minutes so the wine can reduce slightly and the tomatoes soften, deepening the stew’s flavor. Afterward, add the fish stock and baby potatoes, bringing the whole pot to a gentle simmer. Allow the stew to cook for 10 to 15 minutes, or until the potatoes are tender and ready to soak up all the wonderful flavors absorbed during cooking.

Step 4: Add the Shellfish and Fish

It’s time to introduce the star ingredients. Add the shellfish first, letting them simmer for 3 to 5 minutes until their shells open, signaling they’re cooked wisely. Then gently add the monkfish or your choice of firm white fish. Reduce the heat to the lowest setting and cook very gently for an additional 5 to 10 minutes until the fish flakes effortlessly with a fork. This delicate simmer prevents overcooking and keeps everything tender and juicy.

Step 5: Combine Aioli with Stew and Serve

Using a slotted spoon, carefully transfer all the cooked fish and shellfish into serving bowls or a separate dish. Season the stew with salt to taste, then whisk in one cup of the aioli off the heat, stirring for about 4 to 5 minutes. This step enriches the broth with a creamy texture and a garlicky punch. Ladle the thickened stew over the seafood in each bowl, adding a sprinkle of fresh herbs if desired, and serve immediately with bread topped with the remaining aioli for soaking up every last flavorful drop.

How to Serve Bourride (French Monkfish Stew) Recipe

Garnishes

Fresh herbs like parsley and basil are absolute game changers when garnishing your Bourride (French Monkfish Stew) Recipe. They add vibrant color and an herbal brightness that perfectly balances the richness of the aioli and fish. A final squeeze of fresh lemon juice right before serving gives a zingy lift that brings all the flavors into harmony. Don’t skip these little touches—they turn a great stew into an unforgettable meal.

Side Dishes

Because Bourride is so rich and flavorful on its own, you’ll want sides that complement rather than compete. A simple green salad dressed with lemon vinaigrette keeps things fresh. Grilled or roasted seasonal vegetables work beautifully too, bringing texture contrast and earthy notes. Of course, the classic choice is crusty bread—perfect for mopping up every bit of that garlicky broth and aioli. Trust me, a hearty slice of toasted baguette or country bread is a must-have.

Creative Ways to Present

For a stunning presentation, serve the Bourride in individual shallow bowls so the vibrant seafood and colorful vegetables can shine. Drizzle a little extra aioli on top for visual appeal and extra flavor punch. You could also present the stew family-style in a large, rustic pot right at the table, inviting guests to serve themselves. Pairing with matching aioli-topped crostini on the side adds an elegant yet approachable touch that’s sure to spark conversation and delight.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the stew separate from the fish and shellfish in airtight containers. The broth will keep beautifully in the fridge for up to 3 days. Keeping the seafood separate prevents it from becoming overcooked or mushy as you reheat.

Freezing

Because the texture of the fish and shellfish changes with freezing, it’s best to freeze just the broth and vegetable base if needed. Use a freezer-safe container and it will keep for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat the broth slowly on the stovetop until warm but not boiling, then add back the reserved seafood to gently warm through. Stir in a little fresh aioli if you want to refresh that creamy texture. This method preserves the delicate flavors and textures that make the Bourride so special.

FAQs

Can I use other types of fish instead of monkfish?

Absolutely! Firm, lean white fish like halibut, cod, or sea bass are great substitutes. Monkfish has a meaty texture that stands up well in the stew, so choose fish that won’t fall apart easily during cooking.

Is the aioli necessary for the stew?

Yes, the aioli is what gives Bourride its signature creaminess and flavor depth. It transforms the broth into a luxuriously smooth sauce that melts into every bite.

Can I make this recipe vegetarian or vegan?

This stew relies heavily on seafood and fish stock, so it’s not suitable as is for vegetarians or vegans. However, you could create a vegetable-based broth and substitute seafood with hearty vegetables like artichokes or mushrooms, but it won’t be a traditional Bourride.

What kind of shellfish works best in this dish?

Mussels, clams, and scallops all work beautifully. Use fresh, high-quality shellfish to ensure clean flavors and that vibrant seafood aroma Bourride is known for.

How can I tell when the fish is perfectly cooked?

The fish should easily flake apart with a fork but still be moist inside. Overcooked fish becomes dry and rubbery, so keep a close eye and cook gently at low heat for the best result.

Final Thoughts

Sharing this Bourride (French Monkfish Stew) Recipe with you has been such a joy because it truly feels like a warm hug on a chilly day or an elegant celebration of the sea’s bounty. The blend of tender monkfish, sweet shellfish, fragrant herbs, and that silky aioli creates an unforgettable dish that’s not only delicious but also deeply comforting. So don your apron, gather your ingredients, and dive into creating this classic French stew—you won’t regret it!

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