Bourride With Lemon Aïoli Recipe

Name: Bourride With Lemon Aïoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli. Mix lemon juice and saffron in small bowl; set aside.
2
Heat oil in large pot over medium heat. Add leeks, fennel, and carrots; saute 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.
3
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.
4
Divide bourride among 8 shallow bowls. Garnish with chervil sprigs, if desired. Serve remaining aioli alongside.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Bourride With Lemon Aïoli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bourride With Lemon Aïoli

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