bourride a la setoise

prep time:  tbd
cook time:  tbd
servings:  4 - 6

1 1/2 cups olive oil + more as needed
1 leek - thinly sliced
2 medium onions - chopped
2 carrots - chopped
1 tomato - chopped
3 sprigs parsley
6 cloves garlic - finely minced
1 cup white wine
2 - 21/2 pounds monkfish - skinned and boned
1 egg yolk
1 teaspoon lemon juice

1.  heat 2 tablespoons olive oil in a dutch oven or other large lidded pan over medium-high heat.  add the leeks, onions, carrots, tomato, parsley and about 1/3 of the minced garlic.  reduce heat to medium, season with salt and pepper, and cover.  cook, stirring frequently, for 10 minutes.

2.  add wine and 1 1/2 cup water and cook for another 5 - 10 minutes, or until vegetables are very tender.  transfer mixture to a food processor and puree until smooth.  set aside.

3.  season fish with salt.  heat 2 tablespoons of oil in a large skillet, add fish and cook over low heat, 3 - 4 minutes each side.  work in batches, adding more oil as needed to keep fish from sticking.

4.  return puree to dutch oven along with fish and any juices.  bring to a simmer, reduce heat to low, cover and cook for 10 - 15 minutes, or until fish is cooked through.

5.  combine the remaining garlic, a pinch of salt, egg yolk and lemon juice in a bowl; whisk to combine.  begin to add the remaining cup or so of oil a drop at a time, whisking constantly.  once mixture is emulsified, continue to add oil in a steady stream until fully incorporated and mixture is thick, with the consistency of mayonnaise.  season as needed.

6.  using a slotted spoon, gently transfer fish to a plate and keep warm.  adjust seasoning of the vegetable mixture.  remove from heat and whisk in the egg yolk mixture.  add fish back in before serving.

- new york times, july 2014

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