Bourride with Lemon Aïoli

Ingredients for Bourride with Lemon Aïoli

• Lemon Aioli

• 60ml fresh lemon juice

• 1/2 teaspoons (generous) saffron threads, crushed

• 60ml extra-virgin olive oil

• 1200ml 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

• 45ml 1 X 1/16-inch strips orange peel (orange part only)

• 1325ml bottled clam juice or fish stock

• 1.8kg halibut fillets, cut into 2-inch chunks

• 4 large egg yolks

• Fresh chervil sprigs (optional)

How to make Bourride with Lemon Aïoli

Transfer 325ml 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 centre, 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 120ml reduced liquid into bowl with 325ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.