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1
Put the stock in a large, heavy pot on medium heat and bring to a gentle boil.
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2
Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley.
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3
Season with salt and pepper.
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4
Season the fish with salt and pepper.
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5
Add the fish to the pot.
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6
Cook for 12 minutes, or until the fish is flaky.
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7
Remove the fish and set aside.
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8
In a mixing bowl, combine 1/4 cup of the Aioli and the egg yolks, together.
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9
Whisk until smooth.
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10
Slowly whisk the egg mixture into the hot fish liquid.
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11
Continue to cook until the liquid starts to thicken, 2 to 3 minutes.
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12
Remove from the heat.
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13
To serve, place the croutons in the center of each bowl.
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14
Ladle the sauce over the bread.
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15
Lay a couple pieces of fish on top of the crouton.
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16
Serve the remaining Aioli and Rouille in sauce boats to the side of the La Bourride.
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17
Yield: 6 to 8 servings AIOLI Recipe courtesy Emeril Lagasse, 2000
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18
4 cloves garlic *2 egg yolks Pinch salt 1 cup plus 2 tablespoons good olive oil
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19
Place the garlic in a large mortar and crush.
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20
Add the eggs and incorporate.
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21
Season with salt.
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22
Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise.
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23
*RAW EGG WARNING
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24
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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25
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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26
Heat the olive oil in a large saucepan over medium heat.
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27
Add the onions and celery.
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28
Season with salt and pepper.
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29
Saute for 3 minutes.
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30
Add the garlic and cook for 1 minute.
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31
Add the bay leaf, peppercorns, and thyme.
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32
Add the fish bones, water and wine.
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33
Bring to a boil, reduce heat and simmer for 30 minutes.
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34
Remove from the heat and strain.
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35
Place the garlic in a large mortar and crush.
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36
Add the eggs and incorporate.
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37
Season with salt.
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38
Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise.
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39
*RAW EGG WARNING
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40
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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41
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
