Equipment
Ingredients
Aioli Base
- 4 garlic, peeled
- 3 g fine sea salt
- 3 egg yolks, room temperature
- 250 ml extra virgin olive oil
Stew and Aromatics
- 30 ml extra virgin olive oil
- 150 g leek, white and light green parts only, sliced
- 150 g yellow onion, diced
- 100 g carrot, diced
- 150 g fennel bulb, thinly sliced
- 200 g tomato, peeled, seeded, and roughly chopped
- 200 ml dry white wine
- 1000 ml fish stock
- 1 bouquet garni, tied with kitchen twine
- 0.2 g saffron threads
- 5 g dried orange peel
Fish and Accompaniments
- 800 g monkfish fillet, silver skin removed, cut into large medallions
- 600 g waxy potatoes, peeled and sliced into 1cm thick rounds
Nutrition (per serving)
Method
Crush the garlic and fine sea salt into a smooth paste using a mortar and pestle. Add the egg yolks and whisk vigorously. Slowly drizzle in the olive oil, drop by drop at first, then in a very thin, steady stream, whisking constantly until a thick, mayonnaise-like emulsion forms. Set aside at room temperature. Safety note: This aioli uses raw egg yolks. Ensure proper pasteurization if serving to vulnerable populations.
Heat 30ml of olive oil in a heavy-bottomed pot over medium heat. Add the sliced leeks, diced onions, diced carrots, and sliced fennel. Sauté until the vegetables are softened and translucent, but take care not to let them brown.
Stir in the chopped tomatoes and the dry white wine. Allow the liquid to reduce by half. Pour in the fish stock, and add the bouquet garni, saffron threads, and dried orange peel. Bring the mixture to a gentle boil, then lower the heat, cover partially, and let it simmer.
Add the sliced waxy potatoes to the simmering broth. Cook until they are just tender when pierced with the tip of a paring knife. Once cooked, use a slotted spoon to carefully remove the potatoes and arrange them in the bottom of a wide, warm serving dish. Keep them covered and warm.
Ensure all surfaces used for the raw monkfish are washed thoroughly to prevent cross-contamination. Gently lower the monkfish medallions into the gently bubbling broth. Poach until the flesh turns opaque, firms up, and reaches an internal temperature of 63°C/145°F. Remove the fish with a slotted spoon, arrange over the potatoes, and keep warm.
Remove the pot from the heat and discard the bouquet garni and orange peel. Ladle approximately 250ml of the hot cooking broth into the prepared aioli, whisking vigorously and constantly. This tempers the egg yolks so they do not scramble when introduced to the main pot.
Pour the tempered aioli mixture back into the main pot with the remaining broth. Return the pot to a very low heat. Stir continuously with a wooden spoon until the broth thickens enough to heavily coat the back of the spoon. Do not let the liquid boil or exceed 75°C/167°F under any circumstances, or the sauce will curdle.
Taste the thickened broth and adjust seasoning if necessary. Generously ladle the velvety sauce over the reserved potatoes and monkfish medallions. Serve immediately.
Chef's Notes
- Monkfish is the undisputed king of this stew because its tight, meaty structure refuses to disintegrate during poaching. Ensure all the greyish silver skin is removed from the flesh, as it shrinks and becomes unpleasantly rubbery when heated.
- Waxy potatoes like Charlotte or Yukon Gold are non-negotiable; floury potatoes will dissolve and cloud the pristine broth before the aioli is even added.
- A crisp, highly acidic white wine from the Languedoc region, specifically Picpoul de Pinet, cuts through the incredible richness of the aioli and is the traditional pairing both in the pot and the glass.
- Do not discard the vegetables strained from the broth. While classical restaurant presentations often puree or discard them for a completely smooth sauce, serving them rustic-style alongside the fish provides excellent texture.
Storage
Refrigerator: 1 day — Reheat extremely gently over a water bath to prevent the aioli-thickened broth from splitting. Do not boil.
