Monkfish Bourride with Aioli Recipe

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.