Name: Bourride with Lemon Aïoli
Yield: Makes 8 servings
Ingredients: 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)

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Bourride with Lemon AïoliPornchai Mittongtare

Traditionally, this Mediterranean fish soup is spooned over slices of toasted bread that have been rubbed with garlic. In this version, it is served with fresh bread (see the Lemon and Rosemary Fougasse recipe) and aioli — for stirring into the soup or spreading on the bread.

Recipe notes

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