The Monkfish Bourride: lesser know Mediterranean fish stew you need to try | one pot wonders Ep. 5
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- 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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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.
😋
thanks , the tasting is my favorite part 😋😋😋
the depth and richness of french cuisine never ceases to amaze me.
La bourride de lotte (poached fish in cream and vermouth). From the TH-cam 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
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!
I think halibut would work in this recipe. It’s not cheap however it is firm and white. I agree that monkfish can be difficult to reliably source. Best fishes !
Pangasius?
I could tell you enjoyed that dish. Looks delicious.
I have been following you Stephane since your vids in the tiny little kitchen with the window behind you...... 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
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!
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!
It’s the best cooking channel on TH-cam. I love it.
I can’t wait to try this. Monkfish is so good. Such a firm texture.
I Love your kitchen w window
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!
TY for sharing that you used cod. I can get nice cod loins here and was thinking of using that instead. Unfortunately, the garlic has not been so good in my area and maybe that was the "bitterness" and not the EVOO. Jmo
@@Mochi-sn3ud Oh, that's a good point. Our garlic hasn't been great either. This was a new head, but I didn't taste it first. tbh, the past few times I bought garlic, there doesn't seem to be any indication of where it's from. Supply chains certainly have changed how we shop. Thanks for the reply and tip.
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?
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...☹
Thanks for the memory Floyd - I was raised in the Pacific Northwest (lets not get into the seafood rivalry though - haha) and my grandmother used to make creamed smoked haddock or a halibut (it was so plentiful and we caught it) as your saying. Loved it and all great seafood dishes. I'm in Hawaii so monkfish is out. But thinking what substitute I can use.....
oh geez fish dissapeared in part of the world really what is world coming to 😱🙁
@@FrenchCookingAcademy - you never heard of the 'great cod collapse'? Here in east coast North America, cod ran up the coast much like buffalo ran up and down our prairies, and small scale fishing never harmed them much. In the late 60's through 80's, giant factory ships came in so that by 2000 there were virtually none left. Thirty years later and there still hasn't been a comeback to speak of, even with closure of the fishery. I remember sitting on the beach in awe of the size of those monstrous ships, while my family surfcast and dug for clams.
not good ☹️
Just cooked this added a little bit of flour to thicken the sauce. It was absolutely delicious, will definitely do again
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.
Garlic explosion: good...
Huntsman spider on the wall over your left shoulder: also good...
adding more salt and pepper to insult the chef: not so good...
IT'S ALL IN FUN, MATE!
Delicious looking plate! cheers...
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.
Looks sooooo delicious! Will try it this weekend.
Thank you Stephane. This looks like a nice alternative to bouillabaisse. One question of clarification: In this video, you say to add 20-30ml of Nolly Pratt but your written recipe shows almost double that (50ml). The latter seems like a lot as it is quite strong.
ok i will have a look surely a typo
👍🙂
@@FrenchCookingAcademy Thanks kindly for the clarification. :)
👍
Love the enthusiastic eating at the end!
Ohhh, … what a meal 😋😋
It looks delicious
You should do a series of your top five favourite starters, mains, deserts & cheese boards with accompanying wines - maybe even based around the seasons.
could becan idea to add on the do list . but it is always hard to claim what is top five without half france protesting against you 😀
Would love to see more of these rare authentic recipes!
I am going to be in Montpellier in April, and I will ask people there for a good recommendation for a place that serves bourride. Thank you.
saw it on Floyd long time ago.
Thanks Stefan for refining it again
I was surprised you didn’t strain the sauce. Looks amazing chef!
thanks 👍🙂
I love monkfish (sometimes known as ‘stargazer’) here in Australia- definitely a recipe to try!
Made this for my parents tonight, great stuff thank you!
Thank You Looks really appetizing going to give this a try on Friday (Fishy Friday in our house) 👏 PS Noilly Pratt not available in SA so will substitute with Caperitif (similar)
the south of france "crickets" sound effect at 3:10 lol
it's absolutely stunning dish.. the best fish dish what i had in the mouth..
This looks amazing. Thank you for teaching us so much!!!!!!!!😊
Looks fab. That's my fish dish for This weekend
let me me know how you like it and if you like you can add a touch of saffron in the sauce too
Looks delicious, the point of fish soup is to use catch of the day!
Beautiful dish!
Would this recipe work with a rather delicate white-fleshed fresh water fish (typical of Canada and northern USA lakes)? I'm always on the lookout for new ways to prepare the fish we catch at our lake cabin.
Le balance! Magnifique.
😄
would it be okay to add a few drops of Pernod or Ricard to the sauce?
Side Note: the way you savagely devoured that serving tells me how awesomely delicious it is…
Hi looks delicious can you serve as a starter smaller version 😊?
Off to the store tomorrow, because this looks delicious! I'm usually shy about monk fish. I'm not sure why. Old wives tales maybe? Anyway, I hope I can find fish stock and cannot wait to try this.
Thanks
Beautiful!
Delicioso plato de pescado . Gracias
Amazing receipe, my boyffriend cant at Mustard though - do you have an idea for a substitute for mustard in the aioli?
Stephane, what other types of fish would work well for this?
Dammit! I just ate dinner and watching him eat that, hearing the bread crunch, my stomach growled. No wonder I’m overweight 😂
Hey, thank you for the video, the dish looks fantastic. Since the motto of this channel is "French cooking made easy", I have a quick question: it *looks* like aioli, as shown in this preparation, is essentially the same as a mix of mayonnaise and garlic. Is it indeed the case? Will the binding of the sauce happen, if one uses off-the-shelf mayo and some squeezed garlic?
Another great recipe! Regarding the garlic aioli: would it make a difference if we just whipped garlic and mustard with mayonnaise?
Ok im making this now to
Good
Stéphane, hello from Hong-Kong. At 9:30 you mention "one thing you must absolutely not do is leave the fish in the pan as soon as the time is up". I presume it's to avoid overcooking the fish, or is there another reason we must be aware of ? Thank you.
I am doing this tomorrow. Mu fish monger will sell me the whole monkfish so I'll be making the stock. I'll serve it on my sourdough. BUT I have a question about Eggs. Do you not have concern about salmonella? I am told this isn't an issue with duck eggs and they are better anyway.
Whaaaaat? no mushrooms???? 😁
Just kidding, looks delish !
Tu nous fait une Garbure un de ces 4 s.t.p.
What material for a mixing bowl, is best? Glass for aioli? Steel for vinegarettes? Which do you prefer , for recipes, ingredients, techniques? Glass? Steel? Aluminum? Copper?
I worked at a place where I was making 5 gallons of fish fumé every morning for bourride.we sold a ton of it
yes definetely better with home made fumet
@FrenchCookingAcademy that fumé was really good. We were named the 12th best restaurant in America by esquire magazine that year... so, I can only assume it was good
so what was the little secret 😁😁
always keen on getting new tips
@FrenchCookingAcademy I processed the fish every morning. Mostly rockfish/black seabass. The garden in the fumé was light, but included fennel. Never a boil, and no longer than an hour after it reached 175f degrees. I was very exact in this. My fumé was never milky, always crystal clear.
The garnish for the bourride was shaved fennel, fingerling potatoes, and aïoli with a pinch of Iranian saffron. Not to mention the fresh seafood, and that always changed; rockfish, scallops, shrimp, oysters... mussels, Cockrell, whatever was coming off the boat...
I'd make a gallon of aïoli a day, sometimes more...not to mention the half gallon of gribiche a day...
When you said MonkFish, I searched online and got scared. They call it "devil fish" lol 😂But I think trying different fishes with same recipe would be interesting.
cook other white fish less tho . Monk fish is quite a rugged fish
Adnan Corner If it makes you feel better, in the US, monkfish was sometimes referred to as the "poor man's lobster", because of similar texture and taste.
In Houston Texas si make this with local fish
J'ai besoin de faire ce plat! J'adore tous les ingredients, mais je n'avais jamais pensé de les combiner!
whole fish are pretty common. I'm guessing a homemade stock with something other than monk fish would be close enough
I wanna try but my family is so picky. Could this work with tilapia? I am not near such a diverse area for fish. I kinda wanna make a small batch.
I'm no expert, but I think tilapia would fall apart. It's too delicate, and the filets too thin. I used cod which is mild but, you know your family. It was delicious btw.
looks delicious, have you tried it with coconut milk?
No such thing as coconut milk in Mediterranean cuisine.... but you can try a "fusion". 😁
I'd imagine that if you used coconut milk instead, you might want to use Southeast Asian herbs instead of European ones (and maybe something like Thai curry paste instead of the aioli that is stirred into the sauce).
Jo, We use coconut milk in many dishes and do not always make it into a SE Asia dish (eg curry's etc), just keep the French herbs and all. Just make sure your using a natural unsweetened coconut milk. Many are sweetened and that is not necessary. Build it up.....
?. That would be a different dish. Sometimes you just need to embrace the traditional method instead of bending and twisting it into a completely different recipe. Thai and Vietnamese recipes may be where you want to look?
Can you use any kind of white fish?
does monkfish have a unique or different taste from other white fish?
Why would we not strain the sauce?
Proof that French cuisine is not fattening: The chef of the French Cooking Academy lost weight.
Plot twist, he only eats on camera.
If you study the ingredients in French cooking I think you'll find it's very keto friendly
Yumm..🙏🏻😋❤️
"something fishy going on" lol
your cooking makes me wish I had a family.
Can we use any Fish ? or certain type of fish - Warm water fish or cold water ? and river fish ?
You want a fish that holds together fairly well- this might be a good technique to get some flavor into Tilapia!🤔
@@floydblandston108 Maybe the flesh of tilapia is too delicate. It certainly wouldn't be able to take 20 minutes in the pan even at a very low simmer. I think he said 20 minutes! Perhaps cod or orange roughy?
@@DanTindell I agree not to use tilapia (I consider it a trash fish - ok I'm sure it grows outside of poluted canals)... But here in Hawaii I'm thinking of grouper or sablefish (aka black cod) which both we use alot.
@@GregWattsKofC I agree about tilapia. I can taste the gritty dirt in my mouth. I've never seen any other than farm raised in the states. But still, I think it's too thin a fish for this application.
yes it is 20 minutes cooking
The toast seems just a bit strange to me, can anyone vouch for it?
so the real aoli doesn't have eggs in it??
Silver beets will mean nothing to Americans. Here it's called Swiss Chard.
Can't make your own fisk stock???
Couple of mistakes, first, use aioli you made at least two days ago, the flavour improves a heck of a lot. Second, add some of the hot sauce to the aioli, mix, then add that back into the rest of the sauce. Less chance of it splitting. And cream? Really? Traditional in Provencal cooking is it?
YUCK!!!
Alors là, ça ne pouvait pas mieux tomber ! Pas seulement parce que je suis français mais surtout parce que j'habite à Sète depuis 1966... 😉 Il est fort dommage que vos vidéos ne soient pas sous-titrées, tout simplement parce que tout le monde, je fais partie de ces gens, ne parle pas anglais. Si vous pensiez aussi à eux, nul doute que vous gagneriez un tas d'abonnés... 🙂
Bonjour, si jamais ça peut aider vous pouvez activer les sous-titres de la vidéo puis la traduction des sous-titres en français. C'est un pis-aller mais c'est souvent suffisant.
Le principe de la chaine de Stephane c'est de faire decouvrir la cusine francaise aux anglophones. S'il y a beaucoup (trop) de chaines de cuisine italienne en anglais... il y a trop peu d'options pour la cuisine francaise. Qui apparait tres complexe pour le commun des mortels. C'est un beau creneau.
Stephane rend les choses simples. Il fait rayonner une part de la culture francaise a l'etranger avec brio. Et son accent fait fureur. 😁
@@kazauksp Figurez-vous que j'y avais pensé avant mais il n'y a que les sous-titres... en anglais ! C'est à croire que ce français n'en a rien à faire des français et des francophones. De toute façons, en tant que sétois de très longue date et cuisinier de métier depuis 1976, je peux dire que ce n'est pas du tout comme cela que la baudroie en bourride se prépare. Entre autre, il ne faut pas de crème fraîche dans cette recette et le poisson ne se dispose pas dans le plat (ou dans l'assiette) à l'état de filet comme je l'ai vu mais sous la forme de darnes (tranches épaisses) qui doivent être précuites en même temps que les légumes qui sont en train de suer et pas du tout complètement crues dans son bouillon. Les pommes vapeurs qui accompagnent ce plat ne sont pas non plus coupées en tranches dans la recette officielle mais sont tournées pour avoir, en principe, 7 faces, et donc entières. Les carottes ne doivent pas non plus être coupées en tranches mais en brunoise. C'est-à-dire en petits dés de 2 à 4 mms. La sauce finale doit napper les morceaux de poisson et être relativement épaisse et pas ressembler à un bouillon. Je note également qu'il n'y a vraiment pas assez d'ail. Bref, pour moi qui connaît la cuisine méditerranéenne sur le bout des doigts depuis pas loin de 50 ans, je ne dirais pas que ce jeune type est un charlot car ce serait être méchant mais sur cette recette au moins, il est complètement à côté de la plaque et je sais de quoi je parle...
Un dernier point. La preuve qu'il est un peu juste question cuisine locale, c'est que l'appellation La bourride sétoise n'existe pas à Sète car il s'agit de deux plats bien distincts. Il y a la baudroie en bourride et la baudroie à la sétoise qui, elle, est à base de tomate et est généralement accompagnée par du riz..
@@stefool Qu'est-ce que j'en ai à branler de son accent qui fait fureur auprès des anglophones quand il ne respecte pas la recette comme celle d'aujourd'hui ?!
@@magicsenna3455 Il suffit de lancer votre chaine TH-cam et de nous montrer vos talents. 😁
Are sure stephan,what that was monkfish ?
yes