Monkfish and Clam Bourride

Name: Monkfish and Clam Bourride
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 leave Garnish: 8 whole fresh basil; 907 grams 24 small hard-shelled clams such as littlenecks (less than 2 inches wide), scrubbed well; 3 inches thick) slices crusty bread (about 4 inches wide), toasted; 118 milliliters dry white wine; 1 large fennel bulb (sometimes called anise), stalks discarded and bulb halved lengthwise, cored, and thinly sliced lengthwise; 8 fresh basil leaves, chopped; 2 Tbsps chopped fresh parsley; 4 garlic cloves, 3 thinly sliced and 1 halved crosswise; 2 larges leeks (white parts only), cut crosswise into 1/4-inch-thick slices; 1 teaspoon finely grated fresh lemon zest; 454 grams monkfish fillet, cut into 2-inch chunks; 4 servings Accompaniments: aïoli and green olive tapenade; 3 Tbsps extra-virgin olive oil; 1 teaspoon dried hot red pepper flakes; 237 milliliters thinly sliced shallots (4 medium); 4 servings Slow-braised tomatoes; 118 milliliters water

Monkfish and Clam Bourride is a dairy free and pescatarian recipe with 4 servings. One portion of this dish contains approximately 25g of protein, 16g of fat, and a total of 329 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as an expensive main course. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up garlic cloves, basil leaves, lemon zest, and a few other things to make it today.

Instructions

Quarter potatoes, then cover by 1 inch with salted cold water in a 3-quart saucepan and simmer, covered, until just tender, 7 to 10 minutes.

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Potato

Water

Equipment you will use

Sauce Pan

Drain in a colander, then cool.

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Colander

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.

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Leek

Water

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Sieve

Bowl

Pat monkfish dry and season with salt and pepper.

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Salt And Pepper

Monkfish

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).

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Monkfish

Fish

Cooking Oil

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Frying Pan

Transfer fish to a plate using tongs.

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Fish

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Tongs

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.

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Shallot

Tomato

Fennel

Leek

Cooking Oil

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Frying Pan

Add sliced garlic and sauté, stirring, until fragrant, about 2 minutes.

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Garlic

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.

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Red Pepper Flakes

Tomato

Clams

Water

Soup

Wine

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Tongs

Bowl

Add monkfish and potatoes to skillet and simmer, covered, until fish is just cooked through, 4 to 6 minutes.

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Monkfish

Potato

Fish

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Frying Pan

Remove from heat and stir in basil and parsley. Season with salt and pour over clams.

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Parsley

Basil

Clams

Salt

While monkfish is cooking, rub one side of each toast with a cut side of halved garlic clove. Divide bourride among 4 shallow bowls.

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Whole Garlic Cloves

Monkfish

Toast

Dry Seasoning Rub

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Bowl

Add a garlic toast and top with a spoonful each of aïoli and tapenade.

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Tapenade

Garlic

Toast

Equipment

Ingredients

Servings:

1leave

Garnish: 8 whole fresh basil 907grams

24 small hard-shelled clams such as littlenecks (less than 2 inches wide), scrubbed well 3inches

thick) slices crusty bread (about 4 inches wide), toasted 118milliliters

dry white wine 1large

fennel bulb (sometimes called anise), stalks discarded and bulb halved lengthwise, cored, and thinly sliced lengthwise 8

fresh basil leaves, chopped 2Tbsps

chopped fresh parsley 4

garlic cloves, 3 thinly sliced and 1 halved crosswise 2larges

leeks (white parts only), cut crosswise into 1/4-inch-thick slices 1teaspoon

finely grated fresh lemon zest 454grams

monkfish fillet, cut into 2-inch chunks 4servings

Accompaniments: aïoli and green olive tapenade 3Tbsps

extra-virgin olive oil 1teaspoon

dried hot red pepper flakes 237milliliters

thinly sliced shallots (4 medium)4servings

Slow-braised tomatoes 118milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.