Bourride of Monkfish and Clams Recipe

Name: Bourride of Monkfish and Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 baguette, thinly sliced; 1/4 cup olive oil, plus more for croutons; 1 garlic clove, peeled; 2 1/4 pounds monkfish fillets, cut into 2-by-1-inch pieces; Freshly ground pepper; 2 dozen small littleneck clams, scrubbed and rinsed; 3 medium leeks, white and light green, sliced crosswise 1/4 inch thick; 1 teaspoon chopped fresh thyme; 1/4 teaspoon crumbled saffron threads; Pinch of crushed red pepper; 1 1/2 cups dry white wine; 1 cup Aioli; 1 teaspoon fresh lemon juice; Salt; 1 tablespoon chopped fresh parsley

Servings: persons

1/2 baguette, thinly sliced
1/4 cup olive oil, plus more for croutons
1 garlic clove, peeled
2 1/4 pounds monkfish fillets, cut into 2-by-1-inch pieces
Freshly ground pepper
2 dozen small littleneck clams, scrubbed and rinsed
3 medium leeks, white and light green, sliced crosswise 1/4 inch thick
1 teaspoon chopped fresh thyme
1/4 teaspoon crumbled saffron threads
Pinch of crushed red pepper
1 1/2 cups dry white wine
1 cup Aioli
1 teaspoon fresh lemon juice
Salt
1 tablespoon chopped fresh parsley

1
Brush both sides of the bread with a little olive oil and toast until golden.
2
Lightly rub each crouton with the garlic clove.
3
Heat the 1/4 cup of olive oil in a large nonreactive skillet.
4
Sprinkle the monkfish with pepper, add it to the pan in an even layer and cook over moderately high heat until browned on 1 side.
5
Turn the monkfish and add the clams, leeks, thyme, saffron, crushed red pepper and wine.
6
Cover the skillet and cook until the clams open, about 8 minutes.
7
Remove from the heat and add the Aioli.
8
Gently shake the skillet and stir the sauce with a wooden spoon until it thickens and coats the fish and clams.
9
Stir in the lemon juice and season with salt.
10
Serve in warm shallow bowls, sprinkled with the parsley.
11
Pass the garlic croutons separately.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 baguette, thinly sliced, 1/4 cup olive oil, plus more for croutons, 1 garlic clove, peeled, 2 1/4 pounds monkfish fillets, cut into 2-by-1-inch pieces, and more.

Yes, Bourride of Monkfish and Clams falls under the Seafood 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.

That's it — enjoy your meal!

Bourride of Monkfish and Clams

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions