The Mediterranean fish soup bourride is something like a bouillabaisse but has a consistency more like stew. Instead of putting theaïolidirectly into the soup, as is traditional, Adams likes to dollop it onto toasts.
Ingredients
Makes 4 servings
Step 1
Quarter potatoes, then cover by 1 inch withsalted cold waterin a 3-quart saucepan and simmer, covered, until just tender, 7 to 10 minutes. Drain in a colander, then cool.
Step 2
Wash leeks in a bowl of cold water, agitating water to loosen any sand, and lift leeks from water to a sieve to drain. Pat dry.
Step 3
帕特安康鱼干,用盐和胡椒调味。Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear monkfish lightly on all sides until golden, about 2 minutes total (fish will not be cooked through). Transfer fish to a plate using tongs.
Step 4
Heat 2 tablespoons oil from slow-braised tomatoes in skillet over moderately high heat until hot but not smoking, then sauté leeks, fennel, and shallots, stirring, until softened and edges begin to brown, 4 to 6 minutes. Add sliced garlic and sauté, stirring, until fragrant, about 2 minutes.
Step 5
Add clams, wine, water, red pepper flakes, zest, and tomato halves and cook, covered, until clams are fully open, 6 to 10 minutes, checking every minute after 6 minutes and removing clams as they fully open. (Discard any clams that have not opened after 10 minutes.) Using tongs, transfer clams to a large bowl or soup tureen.
Step 6
Add monkfish and potatoes to skillet and simmer, covered, until fish is just cooked through, 4 to 6 minutes. Remove from heat and stir in basil and parsley. Season with salt and pour over clams.
Step 7
While monkfish is cooking, rub one side of each toast with a cut side of halved garlic clove. Divide bourride among 4 shallow bowls. Add a garlic toast and top with a spoonful each ofaïoliand tapenade.
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Reviews (9)
Back to TopI have made this dish several times over the years. Sometimes exactly as written, sometimes without the tomatoes and usually over Yukon Gold mashed potatoes and mostly with swai fish. Every time it is delicious.
stonemille
Chicago, IL
2/23/2016
Sounds great! But for a Bourride should this be thickened with an eggyolk or two at the end to add the glossy richness traditional in a Bourride?
PhilNYC
Manhattan, NY
3/11/2015
the broth this makes is so great, you will want a lot of crusty bread to sop it up. i also think this could be great with chicken- or just with pasta and no fish, it is one of the best recipes for pretty much no work! it is a keeper!
talialynn80
brooklyn, ny
2/26/2011
Even without theaïoli or tapenade, this dish was wonderful. We used the oil over pasta three weeks later, and it was really flavorful. I'll make for company next time!
brandyburner
Cambridge, MA
10/29/2008
I'm kind of on the fence with this one - I can think of lots of ways to cut the prepping time down on tbis dish. A lot of it seemed 'razzle-dazzle' to me. But, the flavors were quite good, so with modifications I will certainly use her ingredients for a seafood stew again!
cjdacook
Straits of Juan de Fuca
3/30/2008
Wow, this was awesome. It was a good amount of work, and has lots of ingredients, but I thought it was well worth it. The major change I made was to add a good deal more water to make it into a more brothy soup. Oh, the broth was delicious and the combo of fennel, leeks and shallots, divine. I think you can get a great result without going to the extra trouble of making the slow braised tomatoes - I just used canned roasted diced tomatoes. I did make the aioli which was quick and delicious on crusty bread. I had never cooked with clams before, but courage! They were surprisingly easy to work with, and fun to watch open up.
Anonymous
Washington, DC
3/1/2008
Excellent. I already had roasted tomatoes in the fridge so that cut down on the prep time. Didn't use fennel (I find it overpowering in most dishes). The aioli and tapenade were nice but not really needed. Monkfish was superb. Will make many times.
Anonymous
East Chatham, NY
9/8/2007
I have made this twice now and the results were pretty amazing both times. It sounds intimidating because of the 5 hours preparation time, but most of that is cooking the tomatoes which are delicious and incredibly easy to make. Other than a lot of chopping, the recipe is not especially difficult to execute. I found both times that the clams don't open quite as quickly as the recipe indicates; just be patient and they will eventually open. The first time I made it my grocery store didn't have monkfish so I substituted halibut and it was equally good.
Anonymous
Los Angeles, CA
4/10/2005
Yum...definitely worth all of the time it takes. The aioli and green olive tapenade lift this to the extraordinary, they're worth making.
Nancy
Los Altos, CA
2/5/2003
