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Bourride with Lemon Aioli


Bourride with Lemon Aioli Recipe

Ingredients:
  • 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:
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