Bourride from Agde

Name: Bourride from Agde (Petite bourride agathoise)
Prep time: 45 min
Total time: 45 min
Yield: For two people
Cuisine: French
Ingredients: 1 clove of garlic; 1 sprig thyme; 1 small bayleaf; 1 small branch of dried fennel; 1 live crawfish of 500 g (1 lb 2 oz); 250 g (8¾ oz) fillet of monkfish; 2 tablespoons chopped onion; ½ teaspoon tomato purée; salt, pepper; 6 tablespoons dry white wine; salt, pepper; 2 tablespoons cognac or armagnac; 8 slices of French bread ½ cm (¼ inch) thick; 5 tablespoons dry white vermouth; 2 tablespoons cognac or armagnac; 1 egg yolk; 6 tablespoons olive oil; 2 tablespoons chopped parsley; 20 g (¾ oz) butter

Petite bourride agathoise

Preparation info

For
two
people

Difficulty
Medium
Ready in
45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 live crawfish of 500 g (1 lb 2 oz)

Europe
France
Occitanie
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Skin the monkfish and cut it in half. Make incisions in the skin side of each sole fillet and fold them in two, with the incisions inside.
Despatch the crawfish in the way recommended. (If anyone offers to sell you a dead crustacean, don’t touch it. Whatever you pay will be too much as you won’t be able to do anything with it.