Equipment
* optional
Ingredients
Aioli
- 4 garlic cloves, peeled and germ removed
- 3 g coarse sea salt
- 3 egg yolks, room temperature
- 250 ml extra virgin olive oil, high quality, fruity
- 10 ml lemon juice, freshly squeezed
Stew Base
- 1000 g monkfish tail, membranes removed, cut into 5cm chunks
- 500 g waxy potatoes, peeled and sliced 1cm thick
- 30 ml olive oil
- 150 g white onion, finely chopped
- 150 g leek, white and light green parts only, sliced
- 200 ml dry white wine
- 600 ml fish stock, hot
- 1 bouquet garni
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1036 kcal
- Protein
- 46 g
- Carbohydrates
- 28 g
- Fat
- 79 g
- Fiber
- 5 g
- Sugar
- 4 g
- Sodium
- 603 mg
- Saturated Fat
- 12 g
- Monounsaturated Fat
- 54 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 213 mg
- Potassium
- 1929 mg
- Calcium
- 125 mg
- Iron
- 6.7 mg
- Magnesium
- 113 mg
- Phosphorus
- 726 mg
- Zinc
- 2.1 mg
- Vitamin A
- 117 mcg
- Vitamin C
- 27 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 11.1 mg
- Vitamin K
- 61 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 3.5 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.43 mg
- Niacin
- 8.6 mg
- Folate
- 94 mcg
- Water
- 578 g
- Alcohol
- 5 g
Sources: USDA FoodData Central
Method
In a mortar, crush the garlic cloves with the coarse sea salt until a smooth paste forms. Add the egg yolks and whisk to combine. Very slowly, drop by drop at first, whisk in the 250ml of olive oil to form a thick emulsion. Once thick, whisk in the lemon juice. Set aside.
Heat 30ml of olive oil in a heavy-bottomed pot over medium heat. Add the chopped onion and leek. Sweat gently until translucent but not browned.
Pour in the dry white wine to deglaze the pot, scraping up any fond. Allow the wine to reduce by half.
Add the hot fish stock and the bouquet garni. Bring to a gentle simmer. Add the sliced potatoes, cover, and cook until the potatoes are just tender.
Season the monkfish chunks lightly with salt and place them into the simmering broth. Poach gently until the fish is opaque and firm. Ensure the internal temperature of the fish reaches 63°C/145°F.
Using a slotted spoon, carefully transfer the cooked monkfish and potatoes to a warm serving platter. Discard the bouquet garni. Keep the remaining broth warm over very low heat.
Place half of the reserved aioli into a medium bowl. Gradually whisk in a ladle of the hot broth to temper the egg yolks, preventing them from scrambling.
Pour the tempered aioli mixture back into the pot of broth over the lowest possible heat. Whisk continuously until the sauce thickens and coats the back of a spoon. Do not let the temperature exceed 75°C/167°F or the sauce will curdle.
Pour the thickened, velvety sauce generously over the reserved monkfish and potatoes. Serve immediately alongside the remaining aioli and toasted bread.
Chef's Notes
- Monkfish has a tough exterior membrane that will shrink and curl during cooking. Ask your fishmonger to thoroughly clean the tail, or take the time to slip your knife under the bluish skin and peel it away before portioning.
- The secret to a stable aioli is patience and temperature. If your kitchen is cold, warming your mortar slightly with hot water (then drying it thoroughly) before starting can help the emulsion form.
- When thickening the final sauce, treat it exactly like a creme anglaise. Use a wooden spoon or spatula to stir, constantly scraping the bottom of the pot, and pull it off the heat the moment it thickens.
- Do not skip the dried orange peel in the bouquet garni. The subtle citrus oil cuts through the richness of the garlic and egg yolks, brightening the entire profile of the stew.
Storage
Refrigerator: 1 day — Store fish and broth separately if possible. Reheat over very low heat to prevent the emulsion from breaking.
Troubleshooting
The aioli emulsion breaks or separates into a greasy liquid
Cause: Oil was added too quickly, or ingredients were too cold
Fix: Place a fresh room-temperature egg yolk and a teaspoon of warm water in a clean bowl. Slowly whisk the broken aioli into the new yolk to re-emulsify
Prevention: Ensure egg yolks are at room temperature and add oil drop by drop initially
The finished sauce looks scrambled or grainy
Cause: The broth boiled after the aioli was added, cooking the egg yolks
Fix: Cannot be fixed. The eggs have fully coagulated
Prevention: Never exceed 75°C/167°F after adding the aioli, and temper the eggs thoroughly
Monkfish is tough and rubbery
Cause: The fish was subjected to a hard boil rather than a gentle poach, or it was overcooked
Fix: Cannot be fixed
Prevention: Maintain a gentle poach where only a few bubbles break the surface, and remove fish promptly
Cultural Context
Sète, a major fishing port in the Occitanie region of France, is famous for its distinct seafood dishes heavily influenced by its Mediterranean location. Bourride de baudroie elevates the humble monkfish, historically considered a poor man's catch due to its unsightly appearance, into a luxurious dish through the addition of a rich, garlic-heavy aioli. Once a rustic staple in local dockside eateries, the rising cost of monkfish and the labor-intensive technique required for the sauce have transformed this velvety stew into a cherished meal reserved for special occasions and holidays.
