I just found out that a Bourride is a fancy name for a bouillabaisse type of stew.  This one is one of my favorite comfort foods.  It has all of the flavors of a bouillabaisse (fennel, tomato, leeks, etc.) but is also rounded out with potatoes.  You can always add a toasted baguette with aioli for a garnish as you would for a traditional bouillabaisse.

Monkfish Bourride

Serves 4

8 small red potatoes
2 large leeks (white parts only) cut into 1/4 inch coins and thoroughly washed
1 lb. monkfish fillet, cut into 2 inch pieces
3 Tbls. olive oil
8 slow-braised tomatoes (recipe below)
1 large fennel bulb, stalks discarded and bulb halved lengthwise, cored, and thinly sliced
1 cup thinly sliced shallots
3 garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 cup water
1 tsp. dried hot red pepper flakes
1 tsp. finely grated fresh lemon zest
2 Tbls. chopped fresh basil leaves

Quarter or halve the potatoes (depending on their size), cover with salted cold water and simmer until just tender, about 10 minutes.  Drain and cool.

Season the monkfish with salt and pepper.  Heat the oil in a heavy skillet and sear the monkfish on all sides until golden, about 2 minutes total.  Transfer the fish to a plate.

Heat 2 Tbls. oil from the slow-braised tomatoes in a skillet, saute the leeks, fennel, and shallots until softened, about 4 to 6 minutes.  Add the garlic and saute until fragrant, about another 2 minutes.

Add the wine, water, red pepper flakes, zest and tomato halves and cook for about 5 minutes.  Add the monkfish and potatoes to the skillet and simmer, covered until the fish is just cooked through, about 5 minutes.  Stir in the basil.

Slow Cooked Tomatoes

8 Roma tomatoes, halved
3/4 cup olive oil
1 garlic clove, sliced thin

Place the tomatoes in a baking dish.  Pour the olive oil over the tomatoes and intersperse the slices garlic between the tomato halves.

Bake at 250 degrees for about 2 1/2 hours until they are quite soft but still retain their shape.

Tags: bouillabaisse, Fennel, monkfish, slow cooked tomatoes, stew