Bourride a la Setoise

Name: Bourride a la Setoise
Ingredients: 1 1/2 cups olive oil, plus more as needed; 1 leek, thinly sliced; 2 medium onions, chopped; 2 carrots, chopped; 1 tomato, chopped; 3 sprigs parsley, leaves removed and chopped; 6 cloves garlic, finely minced; Salt and pepper, to taste; 1 cup white wine; 2 to 2 1/2 pounds monkfish, skinned and boned; 1 egg yolk; 1 teaspoon lemon juice

12 ingredients

7 steps

Ingredients

1 1/2 cups olive oil, plus more as needed
1 leek, thinly sliced
2 medium onions, chopped
2 carrots, chopped
1 tomato, chopped
3 sprigs parsley, leaves removed and chopped
6 cloves garlic, finely minced
Salt and pepper, to taste
1 cup white wine
2 to 2 1/2 pounds monkfish, skinned and boned
1 egg yolk
1 teaspoon lemon juice

Directions

1

Heat 2 tablespoons of olive oil in Dutch oven or other large lidded pan over medium-high heat.
2

When hot, add the leek, onions, carrots, tomato, parsley and about 1/3 of the minced garlic.
3

Reduce heat to medium, season with salt and pepper, and cover.
4

Cook, stirring frequently, for 10 minutes.
5

Add wine and 11/2 cups water and cook for another 5 or 10 minutes, or until vegetables are very tender.
6

Transfer mixture to a food processor and puree until smooth.
7

Set aside.