Monkfish and Clam Bourride Recipe

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Ingredients

Count

Nutrition

561

Calories

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Ingredients:

Serving

6 small (1 1/2- to 2-inch) red potatoes (3/4 lb)
2 large leeks (white parts only), cut crosswise into 1/4-inch-thick slices
1 (1-lb) piece monkfish fillet, cut into 2-inch chunks
3 tbsp extra-virgin olive oil
slow-braised tomatoes
1 large fennel bulb (sometimes called anise), stalks discarded and bulb halved lengthwise, cored, and thinly sliced lengthwise
1 cup thinly sliced shallots (4 medium)
4 garlic cloves, 3 thinly sliced and 1 halved crosswise
24 small hard-shelled clams (2 lb) such as littlenecks (less than 2 inches wide), scrubbed well
1/2 cup dry white wine
1/2 cup water
1 tsp dried hot red pepper flakes
1 tsp finely grated fresh lemon zest
8 fresh basil leaves, chopped
2 tbsp chopped fresh parsley
4 (3/4-inch- thick) slices crusty bread (about 4 inches wide), toasted
accompaniments: aioli and green olive tapenade
garnish: 8 whole fresh basil leaves

Directions:

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. Drain in a colander, then cool.
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.
Pat monkfish dry and season with salt and pepper. 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.
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.
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.
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.
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 of aïoli and tapenade.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	561.23 Kcal (2350 kJ)
Calories from fat	149.1 Kcal
		% Daily Value*
Total Fat	16.57g	25%
Cholesterol	65.26mg	22%
Sodium	571.03mg	24%
Potassium	1652.6mg	35%
Total Carbs	66.49g	22%
Sugars	12.54g	50%
Dietary Fiber	8.93g	36%
Protein	34.82g	70%
Vitamin C	34.8mg	58%
Iron	5.8mg	32%
Calcium	189.2mg	19%

Amount Per 100 g
Calories	96.53 Kcal (404 kJ)
Calories from fat	25.64 Kcal
		% Daily Value*
Total Fat	2.85g	25%
Cholesterol	11.23mg	22%
Sodium	98.21mg	24%
Potassium	284.24mg	35%
Total Carbs	11.44g	22%
Sugars	2.16g	50%
Dietary Fiber	1.54g	36%
Protein	5.99g	70%
Vitamin C	6mg	58%
Iron	1mg	32%
Calcium	32.5mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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