Monkfish and Clam Bourride Recipe

Name: Monkfish and Clam Bourride Recipe
Ingredients: 6 small (1 1/2- to 2-inch) red potatoes (3/4 pound); 2 large leeks (white parts only), cut crosswise into 1/4-inch-thick slices; 1 (1-pound) piece monkfish fillet, cut into 2-inch chunks; 3 tablespoons extra-virgin olive oil; Slow-braised tomatoes; 1 large fennel bulb (sometimes called anise), stalks discarded and bulb halved lengthwise, cored, and thinly sliced lengthwise; 1 cup thinly sliced shallots (4 medium); 4 garlic cloves, 3 thinly sliced and 1 halved crosswise; 24 small hard-shelled clams (2 pounds) such as littlenecks (less than 2 inches wide), scrubbed well; 1/2 cup dry white wine; 1/2 cup water; 1 teaspoon dried hot red pepper flakes; 1 teaspoon finely grated fresh lemon zest; 8 fresh basil leaves, chopped; 2 tablespoons chopped fresh parsley; 4 (3/4-inch-thick) slices crusty bread (about 4 inches wide), toasted; Accompaniments: aïoli and green olive tapenade; Garnish: 8 whole fresh basil leaves

www.epicurious.com

The Mediterranean fish soup bourride is something like a bouillabaisse but has a consistency more like stew. Instead of putting the _aïoli_ directly into the soup, as is traditional, Adams likes to...

Keywords

stew
white wine
mediterranean
monkfish
red skin potato
leek
fennel
shallot
clam
tomato
main
dinner
dairy free
nut free
quick
simmer
gourmet

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Ingredients

6 small (1 1/2- to 2-inch) red potatoes (3/4 pound)
2 large leeks (white parts only), cut crosswise into 1/4-inch-thick slices
1 (1-pound) piece monkfish fillet, cut into 2-inch chunks
3 tablespoons extra-virgin olive oil
Slow-braised tomatoes
1 large fennel bulb (sometimes called anise), stalks discarded and bulb halved lengthwise, cored, and thinly sliced lengthwise
1 cup thinly sliced shallots (4 medium)
4 garlic cloves, 3 thinly sliced and 1 halved crosswise
24 small hard-shelled clams (2 pounds) such as littlenecks (less than 2 inches wide), scrubbed well
1/2 cup dry white wine
1/2 cup water
1 teaspoon dried hot red pepper flakes
1 teaspoon finely grated fresh lemon zest
8 fresh basil leaves, chopped
2 tablespoons chopped fresh parsley
4 (3/4-inch-thick) slices crusty bread (about 4 inches wide), toasted
Accompaniments: aïoli and green olive tapenade
Garnish: 8 whole fresh basil leaves