Bourride Sétoise

Ingredients

• For the court-bouillon
• 1.2 litres fish stock
• 200 ml dry white wine
• 1 medium onion, halved
• 1 small fennel bulb, roughly sliced
• 2 strips orange zest, pared with a peeler, pith removed
• 1 bouquet garni, bay, thyme, parsley stems
• 1 pinch saffron threads
• For the fish
• 800 g monkfish tail, trimmed of membrane, cut into 4 cm medallions
• For the aïoli
• 1 whole head garlic, cloves peeled
• 2 egg yolks, at room temperature
• 250 ml extra-virgin olive oil, added in a slow, steady stream
• 1 tsp fine sea salt
• 1 tsp lemon juice
• To serve
• 4 thick slices pain de campagne, cut 2 cm thick, toasted until well dried
• 1 clove garlic, halved, for rubbing the toast

Method

1. 1
   Combine the fish stock, white wine, onion, fennel, orange zest, bouquet garni, and saffron in a wide pot. Bring to a simmer and cook for 20 minutes. The broth should be pale gold and aromatic.
2. 2
   Strain the court-bouillon through a fine sieve, pressing the solids. Return the clear broth to the pot. Lower the monkfish medallions into the gently simmering broth and poach for 12–15 minutes. The fish is done when it resists slight pressure and shows no translucency at the centre. Lift the medallions out with a slotted spoon and keep warm, covered. Reserve all the broth.
3. 3
   Pound the garlic cloves with the salt in a mortar until a smooth paste forms with no remaining fibrous pieces. Add the egg yolks and work them into the paste. Begin adding the olive oil drop by drop, pounding and stirring constantly, until the emulsion takes hold; increase to a thin, steady stream. The finished aïoli should be thick, pale, and hold a clean trail from the pestle. Sharpen with lemon juice.
4. 4
   This is where the dish lives or dies. Ladle one scoop of hot (not boiling) broth into the mortar of aïoli and whisk vigorously until fully combined. Repeat four to five times, one ladleful at a time, until the mixture is warm, fluid, and uniform. Return this tempered aïoli to the pot of remaining broth. Set over the lowest heat and stir constantly. If a bubble appears, remove the pot from the heat immediately; the maximum temperature is 70 °C. Continue stirring until the broth thickens to a creamy, spoon-coating consistency — a line drawn through the broth on the back of a spoon should hold cleanly.
5. 5
   Rub each toasted slice of pain de campagne on both sides with the cut face of the garlic clove. Place one slice in each warmed bowl and arrange the poached monkfish medallions on top. Ladle the aïoli-thickened broth over the fish and bread. The broth should be pale gold, unctuous, and coat every surface. Serve immediately.