Bourride à la Sétoise

Name: Bourride à la Sétoise
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 1 1/2 cups olive oil, plus more as needed; 1 leek, thinly sliced; 2 medium onions, chopped; 2 carrots, chopped; 1 tomato, chopped; 3 sprigs parsley, leaves removed and chopped; 6 cloves garlic, finely minced; Salt and pepper, to taste; 1 cup white wine; 2 to 2 1/2 pounds monkfish, skinned and boned; 1 egg yolk; 1 teaspoon lemon juice

Recipe from Alix Baboin-Jaubert

Adapted by Elaine Sciolino

Updated Feb. 17, 2021

Bourride à la Sétoise — Danny Ghitis for The New York Times

Total Time: 1 hour
Rating: 5(50)
Comments: Read comments

This deeply flavored fish stew is a traditional specialty of Sète, a working-class Mediterranean port in the Languedoc-Roussillon region. While it has largely vanished from restaurants, it still turns up as a showpiece on Sunday and holiday tables. Save some time by having your fish counter do the skinning and boning for you, if possible. As a starter course, it can easily serve six. —Elaine Sciolino

Featured in: In France, a Yearly Feast of Fish

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Ingredients

Yield:4 to 6 servings

1½cups olive oil, plus more as needed
1leek, thinly sliced
2medium onions, chopped
2carrots, chopped
1tomato, chopped
3sprigs parsley, leaves removed and chopped
6cloves garlic, finely minced
Salt and pepper, to taste
1cup white wine
2 to 2½pounds monkfish, skinned and boned
1egg yolk
1teaspoon lemon juice

Ingredient Substitution Guide

Preparation

Make the Base
1. Step 1
  Heat 2 tablespoons of olive oil in Dutch oven or other large lidded pan over medium-high heat. When hot, add the leek, onions, carrots, tomato, parsley and about ⅓ of the minced garlic. Reduce heat to medium, season with salt and pepper, and cover. Cook, stirring frequently, for 10 minutes.
2. Step 2
  Add wine and 1½ cups water and cook for another 5 or 10 minutes, or until vegetables are very tender. Transfer mixture to a food processor and purée until smooth. Set aside.
Make the Fish
1. Step 3
  Season fish with salt. Heat 2 tablespoons of oil in a large skillet, add fish and cook over low heat, 3 to 4 minutes each side. Work in batches, adding more oil as needed to keep fish from sticking.
2. Step 4
  Return purée to Dutch oven along with fish and any juices. Bring to a simmer, reduce heat to low, cover and cook for 10 to 15 minutes, or until fish is cooked through.
Make the Aioli
1. Step 5
  Combine the remaining garlic, a pinch of salt, egg yolk and lemon juice in a bowl; whisk to combine. Begin to add the remaining cup or so of oil a drop at a time, whisking constantly. Once mixture is emulsified, continue to add oil in a steady stream until fully incorporated and mixture is thick, with the consistency of mayonnaise. Season as needed.
2. Step 6
  Using a slotted spoon, gently transfer fish to a plate and keep warm. Adjust seasoning of the base. Remove base from heat and whisk in the aioli. Add fish back in before serving.

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Ratings

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Comments

gk8 years ago

I made this in France, using monkfish from the market around the corner, which the fishmonger boned and skinned for me. I was a little more generous with the garlic and also added some saffron to the broth. Delicious! I will make it again for New Year's Eve.

Laura7 years ago

I added a squeeze of lemon. Added slice of toasted crusty bread with aoli.

Betsey1 month ago

We LOVED it and it had the true flavor you get in the South of France but I simplified and adjusted as follows for much more flavor. 1.2lb monkfish (only monkfish will give you the flavor), 1/2 onion, 1 leek ( white and light green parts only), 5 garlic cloves, 1 long carrot, 1 big tomato, 1/2 Cup of white wine , 1/2 Cup of seafood stock ( Bar Harbour brand). Start with the veggies, when melted add the wine and seafood stock, parsley, simmer covered 15mn adjust with salt and pepper. In the meantime clean, pat dry and cut monkfish in 2inch cubs, salt and pepper the fish, let rest. Add the raw fish directly to the pot with the sauce, cover and cook 10mn to 12mn until the monkfish is just cooked through. It will remain firm. Set aside 3 pieces of fish per plate and blend everything else into a soup with a generous pinch of saffron. Don’t forget to add the saffron in the blender! Poor the thick soup sauce around the fish in each plates. I didn’t do the aioli as I am calorie conscious and it does not improve the dish in my opinion. Instead I rubbed garlic and a tad of mayonnaise on dry slices of baguette while the fish was cooking and I toasted them. Try it, trust me, it’s as good or better than the one you are served in the South of France!

Mark9 months ago

Followed recipe exactly. I'd call it pleasant... but not exciting. Kinda average.

Kim4 years ago

I am a big fan of NYT’s recipes, but I did not care for this one. The pureeing of the vegetables over powers the delicate fish (I used halibut). Also not enough liquid. There are much better bourride recipes.

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