LA BOURRIde DE LOTTE
A classic French Provencal one-pot recipe that will transport you to the shores of the Mediterranean. 
Looking for a seafood recipe that will tantalize your taste buds and transport you to the sunny shores of the Mediterranean? Look no further than La Bourride de Lotte, a simple monkfish stew. This classic French Provencal one-pot recipe features succulent pieces of monkfish swimming in a savory broth of white wine and aromatic vegetables, topped with a creamy aioli sauce.
INGREDIENTS
Serves 4
1 lb (500 g) thick fresh monkfish filets
1 carrot, finely chopped
10 celery leaves, finely sliced
½ Swiss chard stalk, finely chopped
1 leek, white part only, finely chopped
½ onion, finely chopped
4 tbsp of olive oil
2 cups (500) ml fish stock
½ cup (120 ml) dry white wine for the broth
¼ cup (50 ml) cream
2 tablespoons (30 ml) Noily Prat (French white vermouth)
3-4 boiled potatoes, cut into thick slices (optional)
Bouquet garni
1 bay leaf
1 sprig thyme
½ tsp fennel seeds
Few peppercorns
For the aioli
2 cloves garlic, crushed
1 egg yolk
1 tsp Dijon mustard
2/3 cup (150 ml) of olive oil
Salt and pepper to season
Few slices of bread and some butter for the croutons
MISE EN PLACE
To make the bouquet garni, lay the ingredients on a small square of cheesecloth and tie the top with kitchen twine.
Method
In a large pot, sauté the vegetables in the oil without browning. Add the fish stock, white wine, bouquet garni, and seasoning. Simmer the broth for 15 to 20 minutes until the vegetables are tender, then remove from heat and set aside while you make the aioli.
To make the aioli, whisk together the egg yolk, garlic, mustard, salt, and pepper in a mixing bowl until well combined. While continuing to whisk, slowly pour in the oil in a steady stream. (It's important to pour the oil slowly to allow the mixture to emulsify and thicken into a creamy mayonnaise). Keep whisking until all the oil is incorporated and the aioli becomes thick and creamy. Taste and adjust the seasoning if necessary.
To make the croutons, fry the bread slices in butter until golden brown.
To braise the fish, first add the cream and Noilly Prat to the broth. Place the fish fillets in the broth, making sure they are only half submerged. Bring to a simmer, then cover the pan with a piece of parchment paper. Leave to cook on low heat for 15 to 20 minutes, or until the fish is cooked through.
When the fish is cooked, immediately transfer it to a serving dish covered with the parchment paper used to cook the fish. Set aside while you finish the sauce.
Bring the sauce left in the pan to a boil and let it reduce for 3 minutes to thicken slightly. Turn off the heat and whisk in one or two teaspoons of aioli to bind and further thicken the sauce to a spoon-coating consistency.
To plate, coat the croutons with aioli and lay them on a serving dish. Place the fish fillets on the croutons and pour the warm sauce over them. Serve with a side of aioli and some small, boiled potatoes.
TIP
· A good quality fish stock will greatly enhance the flavor of this dish.
· Doubling the amount of aioli is never a bad idea.