Bourride with Lemon Aïoli

Ingredients for Bourride with Lemon Aïoli

• Lemon Aioli

• 60ml di succo di limone fresco

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

• 60ml olio extravergine di oliva

• 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 tuorli d'uovo grandi

• Fresh chervil sprigs (optional)

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.

Avvertenza

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