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Bourride (French Monkfish Stew) Recipe

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3.9 from 40 reviews

Bourride is a classic French monkfish stew, rich with aromatic vegetables, shellfish, and tender whitefish gently cooked in a flavorful broth thickened with a luscious homemade aioli. This dish is perfect for seafood lovers seeking a hearty yet elegant meal that showcases Mediterranean flavors with a hint of smokiness and fresh herbs. Served with toasted bread topped with aioli, it’s a comforting and impressive stew for gatherings or a special dinner.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Aioli

  • 4 cloves garlic (diced)
  • 2 egg yolks
  • 1 TBSP lemon juice (freshly squeezed)
  • 1 TBSP Dijon mustard
  • 2 cups extra virgin olive oil
  • Salt (to taste)

Stew

  • ¼ cup olive oil
  • 1 large fennel bulb (cored and diced into ½ inch pieces)
  • 1 large yellow onion (diced into ½ inch pieces)
  • 2 leeks (white part only, sliced lengthwise and diced into ½ inch pieces)
  • 2 cloves garlic (minced)
  • 1 TBSP smoked paprika
  • Pinch of saffron
  • 1 cup white wine (dry)
  • 1 cup plum tomatoes (chopped or crushed)
  • 6 cups fish stock
  • 1 cup potatoes (baby, new, or fingerling potatoes, halved or quartered into bite-sized pieces)
  • 2 pounds shellfish of your choice (mussels, clams, scallops, etc.)
  • 2 pounds monkfish (or halibut or any other firm, lean whitefish of your choice)
  • Salt (to taste)
  • Fresh parsley leaves (chopped, for garnish)
  • Fresh basil leaves (chopped, for garnish)
  • Fresh lemon juice (to taste)
  • Freshly ground black pepper (to taste)
  • Bread of your choice (topped with aioli, for serving)
  • 1 cup aioli (from above)

Instructions

  1. Prepare the Aioli: In a food processor, combine diced garlic, egg yolks, Dijon mustard, and freshly squeezed lemon juice. Blend until smooth. With the processor running, slowly stream in the extra virgin olive oil to emulsify the mixture into a thick, mayonnaise-like consistency. Add salt to taste, then set aside or refrigerate if preparing ahead.
  2. Sauté Aromatics: Heat ¼ cup olive oil in a large stockpot over medium heat. Add the diced fennel, yellow onion, and leeks and sauté for 5 to 10 minutes until they soften and release their fragrance.
  3. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and a pinch of saffron. Cook for an additional 2 to 3 minutes, allowing the spices to bloom and deepen the flavor.
  4. Deglaze and Simmer: Pour in the dry white wine and add the chopped plum tomatoes. Let the mixture simmer gently for 4 to 5 minutes to reduce and concentrate the flavors.
  5. Add Stock and Potatoes: Pour in 6 cups of fish stock and add the halved or quartered potatoes. Bring to a gentle simmer and cook for 10 to 15 minutes until the potatoes are tender but still firm.
  6. Add Shellfish: Add your chosen shellfish (mussels, clams, scallops, etc.) to the pot. Cover and simmer for 3 to 5 minutes until the shells open, indicating they are cooked through.
  7. Add Monkfish: Gently add the monkfish or other firm whitefish to the pot. Let simmer very gently for 5 to 10 minutes, until the fish is opaque, flaky, and cooked through.
  8. Separate the Seafood: Using a slotted spoon, carefully remove all the cooked fish and shellfish from the stew into a separate bowl or into individual serving bowls, leaving the broth in the pot.
  9. Season the Broth: Taste the stew and add salt as needed. Ensure the broth is barely simmering to maintain its delicate consistency.
  10. Incorporate Aioli: Slowly whisk in 1 cup of the prepared aioli into the stew broth. Continue whisking for 4 to 5 minutes until the broth slightly thickens, creating a rich and creamy texture.
  11. Assemble and Serve: Place some of the fish and shellfish into serving bowls, then ladle the thickened broth over the top. Add fresh parsley, basil, a squeeze of fresh lemon juice, and freshly ground black pepper to taste. Serve immediately with toasted bread topped with the remaining aioli as a spread.

Notes

  • Make sure to add the olive oil slowly into the aioli to ensure proper emulsification and a creamy texture.
  • Use firm whitefish like monkfish or halibut to prevent the fish from falling apart during cooking.
  • If saffron is unavailable, turmeric can be used as a substitute for color, though it will alter the flavor slightly.
  • Discard any shellfish that do not open after cooking to ensure safety.
  • Leftover broth can be stored refrigerated for up to 2 days but should be reheated gently to avoid breaking the aioli emulsion.
  • Serve with a crisp white wine for a perfect pairing.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: French

Find it online: https://allyumcooks.com/bourride-french-monkfish-stew-recipe/