Monkfish Bourride with Aioli Recipe

Monkfish Bourride with Aioli Recipe

Originally from the Provence region of France, this fish stew is flavoured with a wonderfully aromatic garlic sauce, aïoli – if you have any extra aioli, it’s delicious spread on crusty bread. We’ve used monkfish here, but most firm-fleshed white fish would also be fine. Serves 4.

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Ingredients

For the aioli:
3 medium Greendale Free-Range Eggs (yolk only)
250ml Olive Oil
40ml Extra Virgin Olive Oil
3 tbsp White Wine Vinegar
4 cloves Garlic, peeled
Lemon juice (to season - optional)
Sea Salt

For the fish:
400g Greendale Monkfish Fillets, cut into bite-sized pieces
200g Greendale Raw Peeled King Prawns
Olive Oil 
1 White Onion, peeled, trimmed and sliced finely
2 medium Leeks, washed, trimmed, sliced lengthways and then cut into approx. 2cm lengths
1 small bulb Fennel, trimmed and sliced as finely as you can – reserve any fronds for garnishing
2 large Vine or Plum Tomatoes, sliced thinly
½ tsp Fennel Seeds
200ml Dry White Wine
600ml hot Fish Stock
2-3 small strands of Saffron
1 Orange (zest only)
Small bunch of Flat-Leaf Parsley, leaves only, washed and chopped
Sea Salt and freshly ground Black Pepper

Method

First, make the aïoli. Crush the garlic into the small bowl of a food processor and add a generous pinch of salt, along with the egg yolks and the vinegar. Blend for 2-3 minutes until smooth, then keep the motor running and gradually trickle in the 250ml olive oil. The mixture should emulsify into a rich, mayonnaise-like consistency. Add the extra-virgin olive oil (gently and gradually, as before), then season to taste with salt if needed, and lemon juice (if using). Scrape half of the aïoli into a mixing bowl and half into a serving dish, and set aside for the moment.

Next, place a large saucepan over a medium heat and add a tablespoon of olive oil. As soon as the oil is hot, lower the heat slightly and add the prepared leeks, onion, tomato and fennel, Cook them for about 10 minutes, stirring every now and then, until softened but not caramelised. Boil your kettle and make up the stock. Pour the wine into the pan, increase the heat to medium and let the alcohol cook off for a couple of minutes, then add the stock and simmer for 20 minutes. Take a clean pan and strain the stock through a sieve (don’t discard the vegetables, but keep them warm and serve them alongside the stew - they’ll be full of flavour from the stock).

Put the pan containing the strained stock over a medium heat and add the saffron strands. Next, add the monkfish pieces and poach for two minutes, then put the prawns into the stock and poach for a further 2-3 minutes. Use a slotted spoon to lift all the fish and prawns out of the stock, and share them amongst four warmed serving bowls. Take a ladle-full of the stock and pour it into the mixing bowl containing half the aïoli, whisking it gently to combine (this will stop the aioli splitting), then spoon the aïoli/stock mixture back into the pan of stock and simmer for three minutes. Add the orange zest and check the seasoning, adjusting with salt and pepper if needed, then carefully pour the sauce over the fish in each of the bowls. Scatter the parsley and any fennel fronds over the top, and serve straight away with the cooked veg and the rest of the aïoli alongside, plus plenty of crusty bread.

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