FRIJE

Name: Fish Bourride
Prep time: 20 min
Cook time: 40 min
Yield: 4 servings
Ingredients: 4 cod; 2 carrot; 200 g of leek; 1 celery stalk; 1 onion; 2 garlic clove; 0.3 glass of white wine; 1 thyme; 3 bay leaf; 2 tablespoon of olive oil; 4 tablespoon of mayonnaise; 1 pinch of salt; 1 pinch of pepper

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Fish Bourride

Serve the fish bourride à la sétoise with its sauce and accompanied by white rice or sun vegetables (zucchini, peppers, etc.).

Course: Main course

Preparation time: 20 minutes

Cooking time: 40 minutes

Cost per serving: 3,56 €

Energy: 378 kcal / serving

Nutritional score:

Instructions

1. Finely chop the carrots, leeks, celery, onions, and garlic and put them in cold olive oil in a cast iron casserole dish.
Cook over medium heat for 20 to 25 minutes, stirring frequently to prevent sticking to the casserole.
2. Cut your monkfish fillets into pieces and add them to the vegetables in the casserole, along with the white wine. Season with salt and pepper.
Cover and cook over low heat, stirring occasionally, for 15 minutes.
3. Prepare the aioli.
4. After 15 minutes of cooking, remove the monkfish from the casserole and place it in a warm dish.
Add the aioli you just prepared to the cooking sauce in the casserole. Let this sauce reduce for a few moments by simmering over low heat.