MONKFISH AND CLAM BOURRIDE
Steps:
- Quarter potatoes, then cover by 1 inch with salted cold water in a 3-quart saucepan and simmer, covered, until just tender, 7 to 10 minutes. Drain in a colander, then cool.
- Wash leeks in a bowl of cold water, agitating water to loosen any sand, and lift leeks from water to a sieve to drain. Pat dry.
- Pat monkfish dry and season with salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear monkfish lightly on all sides until golden, about 2 minutes total (fish will not be cooked through). Transfer fish to a plate using tongs.
- Heat 2 tablespoons oil from slow-braised tomatoes in skillet over moderately high heat until hot but not smoking, then sauté leeks, fennel, and shallots, stirring, until softened and edges begin to brown, 4 to 6 minutes. Add sliced garlic and sauté, stirring, until fragrant, about 2 minutes.
- Add clams, wine, water, red pepper flakes, zest, and tomato halves and cook, covered, until clams are fully open, 6 to 10 minutes, checking every minute after 6 minutes and removing clams as they fully open. (Discard any clams that have not opened after 10 minutes.) Using tongs, transfer clams to a large bowl or soup tureen.
- Add monkfish and potatoes to skillet and simmer, covered, until fish is just cooked through, 4 to 6 minutes. Remove from heat and stir in basil and parsley. Season with salt and pour over clams.
- While monkfish is cooking, rub one side of each toast with a cut side of halved garlic clove. Divide bourride among 4 shallow bowls. Add a garlic toast and top with a spoonful each of aïoli and tapenade.
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Dani Ansari
[email protected]I found this recipe to be too complicated. I would recommend a simpler recipe for beginners.
Raja Siraj
[email protected]The fish was a bit overcooked. I would recommend cooking it for a shorter amount of time.
Raja khawar zaman
[email protected]The sauce was a bit bland. I would recommend adding more spices.
Naod Gerbikadan
[email protected]This dish was a bit too rich for my taste. I would recommend using less butter and cream.
Sushil Chaudhary
[email protected]I used shrimp instead of monkfish and clams. It turned out great!
Imtrickortreating Withmadoka
[email protected]I'm not a fan of saffron, so I omitted it from the recipe. The dish was still delicious.
Asad Ansari
[email protected]This is a great recipe for a romantic dinner at home.
Delaney Beard
[email protected]I would definitely recommend this recipe to anyone who loves fish and seafood.
EISAN vai
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Shaden
[email protected]I love the way the Pernod adds a subtle anise flavor to the dish.
Hanzla Bhatti
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Jayden Skillz
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The sauce was so flavorful that it made the fish taste amazing.
King Salah
[email protected]I made this dish for a party and it was a hit! Everyone loved the creamy sauce and the tender fish and clams.
Kollector
[email protected]This is a great recipe for a special occasion dinner. It's sure to impress your guests.
Sindiswa Sbabane
[email protected]I love the combination of flavors in this dish. The saffron and Pernod give it a unique and delicious taste.
Supun Klhara
[email protected]This was my first time making bourride, and it was a success! The dish was easy to follow and the results were delicious.
Poetry
[email protected]I followed the recipe exactly and it turned out great! The sauce was creamy and flavorful, and the fish and clams were tender and moist.
Alex Blue BYC
[email protected]This monkfish and clam bourride was a delightful dish. The flavors were rich and complex, and the fish and clams were cooked perfectly.