Monkfish with Swiss Chard

Bourride aux blettes

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This dish has a beautiful simplicity. Swiss chard, called blettes in the south, is a huge favourite and continues to appear on the markets throughout the winter. The stalks are flat, thick, succulent and white, the green leaves positively billow when freshly picked. It has a flavour reminiscent of spinach tinged with seaweed. Spinach can be substituted, but has less body and tends to disintegrate.