Bourride of Monkfish

Name: Bourride of Monkfish
Yield: Makes 11 cups (2.75 l); 10 first-course servings or 4 main-course servings
Ingredients: Kosher salt, to taste; 1 cup (240 ml) Aïoli; Croutons; 1 medium bulb fennel, trimmed, quartered, cored, and cut lengthwise into thin strips; 3 pounds (1.4 kg) monkfish fillets, cut into 2½ inch (6-cm) chunks; Aïoli; 2 medium onions, halved; 6 sprigs thyme, tied together with kitchen twine; 6 strips orange zest (about 2 x ½ inch; 5 x 1 cm); 6 egg yolks; 2 bay leaves; 5 cups (1.25 l) Basic Fish Stock

Preparation info

Makes 11 cups 2.75 l ) ;
10
first-course servings or 4 main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

The Nitty-gritty of the argument between the proponents of Liguria (Fred Plotkin and Colman Andrews) and the Francophiles such as myself could be said to crystallize around bourride and buridda. They are totally different animals. Bourride is a magnificent invention, a fish soup that may be made with one or more kinds of fish and

Ingredients

Fish course
Starter
Pescatarian
Soup

Ingredients

Method