BOURRIDE WITH LEMON AïOLI

Bourride with Lemon Aïoli image

Yield Makes 8 servings

Number Of Ingredients 13

Lemon Aioli
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)

Steps:

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.