Bourride from Agde

Petite bourride agathoise

Preparation info

  • For


    • Difficulty


    • Ready in

      45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


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


  1. 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.
  2. 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.