Bourride a la Setoise

• 1 1/2 cups olive oil, plus more as needed
• 1 leek, thinly sliced
• 2 medium onions, chopped
• 2 carrots, chopped
• 1 tomato, chopped
• 3 sprigs parsley, leaves removed and chopped
• 6 cloves garlic, finely minced
• Salt and pepper, to taste
• 1 cup white wine
• 2 to 2 1/2 pounds monkfish, skinned and boned
• 1 egg yolk
• 1 teaspoon lemon juice

1. Heat 2 tablespoons of olive oil in Dutch oven or other large lidded pan over medium-high heat.
2. When hot, add the leek, onions, carrots, tomato, parsley and about 1/3 of the minced garlic.
3. Reduce heat to medium, season with salt and pepper, and cover.
4. Cook, stirring frequently, for 10 minutes.
5. Add wine and 11/2 cups water and cook for another 5 or 10 minutes, or until vegetables are very tender.
6. Transfer mixture to a food processor and puree until smooth.
7. Set aside.

olive oil, onions, carrots, tomato, parsley, garlic, salt, white wine, monkfish, egg yolk, lemon juice

Taken from cooking.nytimes.com/recipes/1016650 (may not work)