Here is my version of Bourride:
6 small red potatoes
2 large leeks (white parts only) finely sliced
3 tablespoons extra-virgin olive oil
Small package of sundried tomatoes, reconstituted, thinly sliced
1 large fennel bulb, halved lengthwise, cored, and thinly sliced lengthwise
1 cup thinly sliced shallots
4 garlic cloves, minced
1 tablespoon of basil paste
1/2 cup vermouth ( I use Noilly Prat)
3 cups vegetable stock
3 monkfish fillets, cut into 2-inch chunks
1/2 cup fresh flat leaf parsley, chopped
Soak leeks in a bowl of cold water and vinegar for 20 minuets. Agitate water to loosen any sand. Lift leeks from water, rinse thoroughly and pat dry.
Heat 1 ½ tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté leeks, fennel, shallots and garlic, stirring until softened 4 to 6 minutes. Add vermouth, stock, potatoes, basil paste and sundried tomatoes. Bring to a gentle boil, reduce heat to a medium low and simmer for several hours and potatoes are soft. Add more broth if needed.
Rinse monkfish, pat dry and season with salt and pepper. Heat remaining oil in a deep 12-inch heavy skillet over moderately high heat until hot, but not smoking, then sear monkfish lightly on all sides until golden, about 2 minutes (fish will not be cooked through). Transfer fish to a plate using tongs. Once fish cools, cut into 2-inch chunks and add to soup. Let fish cook through (10 – 15 minutes) and stir in chopped parsley. Serve bourride in large bowls. Toasted baguettes rounds with aïoli and green olive tapenade is a great accompaniment.
