The Monkfish Bourride: lesser know Mediterranean fish stew you need to try | one pot wonders Ep. 5

The Monkfish Bourride is a traditional monkfish stew from the south of France. Braised monkfish filet served in a broth flavored with aioli and served with pan fried croutons.

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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:

Great starter cookware set (tri-ply clad):
A good nonstick pan:

KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):

GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:

CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:

[connorwinton]

the depth and richness of french cuisine never ceases to amaze me.

[JoseRodriguez-fxfb]

The reason I like to try your recipes is because not only are they simple and easy to follow, but when you do the taste test you make it look so delicious and appetizing that I have to try it myself.
😋

[coljar]

I have been following you Stephane since your vids in the tiny little kitchen with the window behind maybe it was Paris.... now you are in the south of France, and your are so genuine in your videos.... making epic food, but with fun and a smile....thanks

[Throbtometrist]

I can’t wait to try this. Monkfish is so good. Such a firm texture.

[isorna]

I will absolutely reuse the idea using bought fish stock and enhance it to make a better sauce. However, where I live, monkfish is certainly not simple or affordable, so I will probably wait until a very special occasion to do the entire recipe 😊. Thank you Stephane!

[surprisevisitor]

Looks perfect. i can't wait to make this. Every recipe you've demonstrated that I've attempted has worked out perfectly so far. I especially love your new One-Pot series, because it is more time-practical, but still "luxurious". Thank you so much for your excellent and entertaining channel, Stephane!

[Pat]

La bourride de lotte (poached fish in cream and vermouth). From the YouTube channel.
Really good. Never poached fish before, and was surprised how well it worked. It absorbs more of the sauce flavour, and the monkfish holds its shape and texture. Aioli is a kick in the head ☺. Couldnt get enough monkfish so added some hake loins, cut to a similar size. Total fish cost was £16 for 600g, including one kilo of bones for the stock. The sourdough crouton, fried in butter with aioli spread was delightful and added a lovely contrast n texture and flavour, whilst holding some of the sauce. Couldn't get Noilly Prat, but did buy an own brand extra dry vermouth, which did add a very french element to it.
Next time I'll reduce the fish stock more to increase the intensity, and add more aioli to increase the thickness of the sauce

[harryhill]

You make it look so easy! I will certainly try this, as I have done with so many of your other recipes. They've all been delicious! I enjoy your channel a great deal!

[gabrieleangelocalvillo]

The same term (Buridda)is used In Genoa, for a fish stew (Stockfish or Cuttlefish, normally), while in Cagliari, Sardinia, it is used for a Hors d'oeuvre from what u frenchs call Petite roussette, the Small-spotted catshark. The term came from the ancient Arabic and means heavy soup.

[Hedgehogsinthemist]

I could tell you enjoyed that dish. Looks delicious.

[johncastle]

Just cooked this added a little bit of flour to thicken the sauce. It was absolutely delicious, will definitely do again

[Revelwoodie]

I made this a couple months ago, and it was great! I'm making it again tomorrow, and I'm considering a few substitutions/additions I wanted to get some feed back on:

1) Using lovage in place of celery leaves?

2) Using sliced fennel bulb in place of fennel seeds?

[allamericandude]

This recipe got me laid, thanks French Cooking Academy! Subscribed!

[JBugz]

Would love to see more of these rare authentic recipes!

[knbKaren]

I made this tonight and it was délicieuse. My fish monger had no monkfish, so I used cod, but the rest was the same. The aioli was a bit bitter, but I think that's because I ran out of good EVOO and used an inferior brand. Still good though. This gets added to my favourites. Thanks!

[Getpojke]

A lovely dish. Last time I made a bourride I ended up using some haddock as the weather was bad & that's all the fishmonger could bring me. So saying it works beautifully in the dish. Hmmm can taste it now watching you make this. Thank you.

[floydblandston]

On today's menu- Creamed Cod/Creamed Haddock (U.S.translation);
Usually made with a basic white sauce to which 'adventurous' types add garlic/mustard/pepper/mayo, and served with potatoes and something green. An old homestyle and diner favorite for anyone from Maine to Washington D.C. until all the fish disappeared. It's a luxury food now...☹

[iahorvath]

Looks delicious! Will try it this weekend.

[sttan]

saw it on Floyd long time ago.
Thanks Stefan for refining it again

[Tiger_Smash]

Made this for my parents tonight, great stuff thank you!