This is a modern take on the classic fish soup from Provence. In honoring the dish’s origins, we have stirred the local mayonnaise (aïoli) right into the fish broth. This is an easy dish to prepare and a great dish for company. Shell the clams for a more elegant presentation or arrange them in their shells over the top of the bourride.
Heat in a large nonreactive skillet over medium-high heat:
1/4 cup olive oil
Have ready:
2 pounds monkfish fillets, cut into 2 x 1-inch pieces
Sprinkle with:
Ground black pepper to taste
Place the fish in the skillet in an even layer and cook until browned on one side, 5 to 7 minutes. Turn the monkfish over and stir in:
24 small littleneck clams, well scrubbed
3 medium leeks (white and tender green parts), cleaned thoroughly and cut crosswise into 1/4-inch-thick slices
1 teaspoon chopped fresh thyme
1/4 teaspoon saffron threads
Pinch of red pepper flakes
1 1/2 cups dry white wine
Cover the skillet, reduce the heat to medium, and cook until the clams are completely open, 8 to 15 minutes. Discard any that do not open. Remove from the heat and remove the clams from the skillet. Shell the clams and return them to the skillet. If leaving clams in the shell, add them. Add:
1 cup Garlic Mayonnaise (Aïoli), using the larger amount of garlic
Gently shake the skillet and stir the sauce with a wooden spoon until it is thickened and coats the fish and clams. Stir in:
1 teaspoon fresh lemon juice
Season with:
Ground black pepper to taste
Ladle into warmed shallow bowls and sprinkle with:
