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Monkfish Bourride (Fish Stew)

1 Monkfish or burbot weighing 1 kg.
2 Spoonfuls of olive oil.
1 Bouquet garni.
1 Head fennel.
1 lg Onion.
2 l Water.
1 Liqueur cup of Pastis.
Aioli
20 sl Grilled or toasted bread.
Salt; pepper.


Prepare the fish stock: peel and finely chop the onion, wash and cut the fennel in thin strips. Fry these vegetables lightly in the oil. When they are golden, add the central bone of the fish and the bouquet garni. Cover with water. Season. Simmer for about 25 minutes, then skim.

When the stock is ready, strain the liquid, add the cup of Pastis and return to the heat.

Cut the fish into cubes and put in the stock. Cook over a low heat for 10 minutes.

When the fish has turned white, remove it carefully with a skimming ladle. Reduce the stock to two-thirds, add the aioli and stir to thicken the sauce. Pour the soup over the fish pieces, and decorate with the toasted bread. Serve hot.


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