MONKFISH BOURRIDE

This fantastic recipe is originated from Sete, on the Mediterranean coast. “Bourride” is a delicate fish soup made with monkfish and served with croutons topped with aioli. It’s easy to have a taste of Provencal cuisine in your plate by following these easy steps!

Serve this entree with a white wine from the Rhone Valley. Choose a Viognier that will complement the delicate flavors of this recipe!

4 Servings

1 ½ lbs of monkfish

12 pink potatoes, peeled and cut in half

1 bottle of chardonnay

4 cups of fish bouillon

1 onion

2 bay leaves

1 lemon cut into wedges

½ tsp of dried orange peel

1 sprig of thyme

Croutons (bought already made from your bakery)

Aioli

Salt and Pepper

Make the aioli (see recipe in my website).

In a large stockpot, bring the fish bouillon to a boil. Add the white wine, the onion, lemon wedges, orange peel, bay leaves and thyme.  Season with salt and pepper.  Reduce the heat and simmer for 20 minutes.

Add the potatoes in the bouillon and for 20 minutes or until tender but not overcooked. Add the monkfish and cook on medium-low heat for 10 minutes.

Combine ¾ of the aioli with 4 cups of the bouillon (discard onion, lemon, thyme and bay leaves) in a large bowl.

Serve the fish with the potatoes in bowls, pour the sauce on top. Accompany with the rest of the aioli topped on croutons.