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Fish, South and mountains

Sète style bourride with monkfish

Sète style bourride with monkfish is a Southern French fish dish for 4, ready in 70 minutes, medium difficulty, around €7.00 per serving. Monkfish poaches in a white wine broth, then the sauce comes together off the heat with aioli and egg yolk. The key is pouring the hot broth in very gradually so the sauce thickens without splitting.

Tonight, a Sète style bourride, monkfish poached in a fragrant broth then bound with aioli, served over croutons with steamed potatoes.

Sète style bourride with monkfish
Total time
1 h 10
Difficulty
Medium
Cost per person
€7.00
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Sète style bourride plays on two textures that work together. The monkfish stays firm and moist as it gently poaches in a white wine broth with vegetables. Around it, the aioli based sauce turns silky and garlicky the moment it meets the hot broth, without ever becoming a heavy mayonnaise.

This is a Sunday dish, or one for a weeknight when you have a bit more time to watch the fish cook and the sauce come together. Kids aren't always won over by the raw garlic and the monkfish texture, but adults who love Southern French flavors will enjoy it, especially from spring into summer.

The ingredients

4 people

Fish counter

  • Monkfish, cut into chunks 900 g

Pantry

  • Fish stock 50 cl
  • Dry white wine 15 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Leeks 2
  • Carrot 1
  • Potatoes 600 g
  • Garlic 1 cloves

Dairy

  • Aioli 6 tbsp
  • Egg yolk 2

Bakery

  • Baguette 1

Allergens Gluten, Eggs, Fish

The step by step recipe

  1. Steam the potatoes until tender, then peel them. 25 min

    Keep them warm under a kitchen towel.

  2. Poach the monkfish with the white wine, fish stock, and sliced leeks and carrot in a gently simmering liquid. 15 min

    Monkfish is firm, but it turns rubbery if it boils.

  3. Remove the fish and keep it warm, then strain the broth.

    Save the vegetables to serve alongside.

  4. In a bowl, whisk the aioli with the egg yolks, then gradually pour in the hot broth while whisking.

    Pour very gradually, just like making mayonnaise.

  5. Toast slices of baguette rubbed with garlic, place them at the bottom of each plate, then add the fish and sauce. 8 min

    Serve right away, the sauce doesn't hold well.

Our tips to get it right

  • Pick monkfish that's truly fresh with no strong smell, since it carries most of the dish's flavor.
  • Strain the broth well before whisking it into the aioli, any stray bit of vegetable can throw off the sauce.
  • Make the garlic croutons right before serving so they stay crisp under the warm sauce.

The variations

  • Swap the monkfish for cod or angler fish if your fishmonger is out of monkfish that day.
  • For a quicker version, use a store bought aioli and cook the vegetables straight in the poaching broth instead of handling them separately.
  • Add a few saffron threads to the broth for a more fragrant version, closer to some Provençal style bourrides.

What to serve it with

  • A dry white wine from Languedoc
  • A lemony green salad
  • Chilled sparkling water

Storage

Keep the fish and the sauce separately in the fridge, in a sealed container, for 1 day at most, since the aioli based sauce doesn't hold well. Don't freeze this dish, the texture of both the monkfish and the sauce would suffer. Gently reheat the broth without boiling before adding the fish back in.

Questions about this dish

Can you make bourride ahead of time?

You can poach the monkfish and prepare the broth a few hours ahead. The aioli based sauce, though, should be whisked together right before serving to stay silky and not split.

What fish can replace monkfish?

Cod or angler fish both work well in place of monkfish. Pick a firm fleshed fish that holds up during poaching.

Why does the aioli sauce split?

The sauce splits if the broth is poured in too fast or if it's heated on the stove after thickening. Always pour the broth in gradually, off the heat, whisking constantly.

Can you freeze Sète style bourride?

This isn't recommended. The aioli based sauce separates once thawed and the monkfish loses its firm texture.

How long does it take to make a Sète style bourride with monkfish?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Sète style bourride with monkfish?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Sète style bourride with monkfish cost?

About €7.00 per serving, or €28.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, fish. Always check the labels of the products you buy.

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