Monkfish and Clam Bourride

Monkfish and Clam Bourride
Photo by Beatriz da Costa

Ingredients

  • 1 cup shallots
  • 8 fresh basil leaves
  • 3 tablespoons extra-virgin olive oil
  • 1 1-pound monkfish fillet, cut into 2-inch chunks
  • 1 teaspoon dried hot red pepper flakes
  • 1 large fennel bulb (sometimes called anise)
  • ½ cup dry white wine
  • + 9 more ingredients
    • 2 large leeks
    • 1 teaspoon fresh lemon zest
    • 24 small hard-shelled clams (2 lb) such as littlenecks
    • ½ cup water
    • 2 tablespoons fresh parsley
    • 4 garlic cloves
    • 4 3/4-inch-thick slices crusty bread
    • 6 small red potatoes (3/4 lb)
    • 8 fresh basil leaves

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 d...

View full recipe at Epicurious

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