Michel Roux's Bourride Setoise

Ingredients

• 1 kg monkfish tail, cleaned and cut into 1.5-inch thick steaks
• 2 carrots, peeled and diced
• 1 leek, white part, halved and thinly sliced
• 300 g smaller potatoes, peeled and diced
• 3 bay leaves
• 1 pinch saffron
• 200 ml dry white wine
• 500 ml fish stock
• 4 langoustines
• 4 prawns, peeled and deveined
• 2 tbsp flat-leaf parsley, finely chopped
• 120 g aioli to serve
• Fish stock
• 1-2 tbsp olive oil
• 1 white onion, finely sliced
• 3 stalks of celery (including leaves), roughly chopped
• Green part of 1 leek, washed and roughly chopped
• 1 small handful of parsley stalks
• 6 black peppercorns
• 1 bay leaf
• 1 sprig of thyme
• 800 g fish bones, washed

Instructions

1. 1

   First, make the fish stock. Add the olive oil to a medium saucepan and place over a medium-high heat. When hot, add the onion, celery, leek, parsley stalks, peppercorns, bay leaf, and thyme, and sauté gently for 5 minutes or until softened. You don’t want to get any colour on the vegetables, so keep an eye on the heat! Next, add the fish bones and stir well.

2. 2

   Cover the bones with water and bring to a gentle simmer. Simmer for 15 minutes, making sure to skim off and discard any impurities that rise to the surface. Pass the fish stock through a sieve and set to one side.

3. 3

   Sweat the carrots, leeks, and potatoes gently in olive oil until tender. Season with salt and pepper and deglaze with the wine and saffron. Leave to simmer gently for a few minutes before adding the stock, then bring to the boil and simmer for a few more minutes.

4. 4

   Next, add the fish and simmer for 3-4 minutes. Add the prawns and langoustine and continue to cook for 2-3 more minutes. When cooked, lift out both the fish and seafood and place them in bowls. Season the stock and bring back to the boil. Then ladle the stock into the bowls and sprinkle over the parsley. Serve with the aioli alongside.