Bourride a la Setoise Recipe

Name: Bourride a la Setoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups olive oil, plus more as needed, 1 leek, thinly sliced, 2 medium onions, chopped, 2 carrots, chopped, and more.

Yes, Bourride a la Setoise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bourride a la Setoise

How did you like this recipe?

Frequently Asked Questions