Bourride with Lemon Aïoli

Name: Bourride with Lemon Aïoli
Yield: 4 servings
Ingredients: 1 Lemon Aioli; 1 1/4 cup fresh lemon juice; 1 1/2 teaspoon (generous) saffron threads, crushed; 1 1/4 cup extra-virgin olive oil; 1 5 cups chopped leeks (white and pale green parts only; about 4 large); 1 2 large fennel bulbs, trimmed, diced; 1 2 large carrots, peeled, diced; 1 4 Turkish bay leaves; 1 3 tablespoons 1 X 1/16-inch strips orange peel (orange part only); 1 5 1/2 cups bottled clam juice or fish stock; 1 4 pounds halibut fillets, cut into 2-inch chunks; 1 4 large egg yolks; 1 Fresh chervil sprigs (optional)

From the kitchen of Carly

This Provençal fish stew marries delicate white fish with saffron-kissed broth, sweet leeks, and fennel. The lemon aïoli stirred at the end transforms simple broth into something silky and luxurious. Coastal comfort that tastes like you've been cooking for hours.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Lemon Aioli
11/4 cup fresh lemon juice
11/2 teaspoon (generous) saffron threads, crushed
11/4 cup extra-virgin olive oil
15 cups chopped leeks (white and pale green parts only; about 4 large)
12 large fennel bulbs, trimmed, diced
12 large carrots, peeled, diced
14 Turkish bay leaves
13 tablespoons 1 X 1/16-inch strips orange peel (orange part only)
15 1/2 cups bottled clam juice or fish stock
14 pounds halibut fillets, cut into 2-inch chunks
14 large egg yolks
1Fresh chervil sprigs (optional)

Instructions

Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli. Mix lemon juice and saffron in small bowl; set aside.
Heat oil in large pot over medium heat. Add leeks, fennel, and carrots; sauté 10 minutes. Stir in bay leaves and orange peel, then clam juice and lemon-saffron mixture. Bring to boil over medium-high heat. Add fish; reduce heat to medium. Simmer until fish is opaque in center, occasionally spooning liquid over fish to submerge if necessary, about 8 minutes. Using slotted spoon, transfer fish to large bowl; cover.
Boil liquid in pot 10 minutes to reduce slightly. Whisk 1/2 cup reduced liquid into bowl with 1 1/3 cups aioli, then whisk in egg yolks. Return yolk-aioli mixture to remaining liquid in pot. Using wooden spoon, stir constantly over medium-low heat until sauce thickens slightly, about 7 minutes (do not boil). Remove from heat. Season with salt and pepper. Stir fish and any accumulated juices into hot sauce in pot; let stand until fish is heated through, about 5 minutes.
Divide bourride among 8 shallow bowls. Garnish with chervil sprigs, if desired. Serve remaining aioli alongside.