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