DISH RESEARCH · Main dish
Bourride de Baudroie Sétoise
Also known as: Sète Monkfish Bourride
Monkfish and vegetables in a white-wine broth thickened with garlic aioli.
About Bourride de Baudroie Sétoise
Bourride de baudroie is a traditional speciality of Sète and the Languedoc coast. Escapades Languedoc-Roussillon gives this monkfish rendition with vegetables and a garlic aioli that thickens the cooking broth.
Leek, carrot, chard and celery leaves accompany the fish. White wine, thyme, bay and fennel seed flavour the broth, while olive oil, egg yolks and strong mustard complete the garlic emulsion.
The fish and drained vegetables are plated beneath the coating sauce, with some aioli offered separately. The publisher also offers shellfish as an optional addition and Camargue rice as one possible accompaniment.
Allergens in this recipe
Contains: Fish, Celery, Egg, Mustard.
Optional additions: Molluscs.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Bourride de Baudroie Sétoise
Escapades Languedoc-Roussillon's traditional Sète monkfish bourride.
- Monkfish steaksProtein
- Shellfish (coquillages)Protein · OptionalIngredient page not linked
- CarrotBase
- Celery leavesAromatic
- Chard leafBase
- Leek whitesAromatic
- Olive oilCooking medium
- White wineLiquid
- SaltSeasoning
- PepperSeasoningIngredient page not linked
- Bay leafAromatic
- ThymeAromatic
- Fennel seedsSeasoning
- GarlicAromatic
- Egg yolksBinder
- Strong mustardSeasoning
- Camargue riceAccompaniment · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Monkfish steaks: Recipe-specific ingredient evidence; Fish source-confirmed. Actual21 lotte/baudroie selected over other white fish.
- Shellfish (coquillages) (optional): Recipe-specific ingredient evidence; Molluscs source-confirmed. Explicit optional22 coquillages denotes shell-bearing molluscs; species unknown, no forced clam/oyster or Crustacean.
- Carrot: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Celery leaves: Recipe-specific ingredient evidence; Celery source-confirmed. Literal24 leaves confirms Celery.
- Chard leaf: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Leek whites: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Olive oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broth27 and aioli36 allocations consolidated.
- White wine: Recipe-specific ingredient evidence; Allergen details unconfirmed. Full bottle formula unknown, no inferred Sulphites.
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Literal29 poivre, precise type/form unprovided.
- Bay leaf: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Thyme: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Fennel seeds: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broth31 and aioli33 allocations consolidated.
- Egg yolks: Recipe-specific ingredient evidence; Egg source-confirmed. Actual34 aioli yolks confirms Egg.
- Strong mustard: Recipe-specific ingredient evidence; Mustard source-confirmed. Literal35 moutarde forte, prepared strong mustard; style/full formula unspecified.
- Camargue rice (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual62 optional served rice selected over boiled-potato alternative; broader rice mapping, separate full preparation unknown.
Origins & food traditions
Countries
- France
- FranceCatalogue link pending review
Cuisines & regions
- Languedoc Cuisine
- Languedoc CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.