Bourride with Lemon Aïoli
A luxurious French fish stew featuring tender chunks of halibut in a rich saffron-infused broth, finished with a creamy lemon aioli sauce. This elegant dish combines leeks, fennel, and carrots with delicate seafood flavors and bright citrus notes.
Ingredients
- •1 portion Lemon Aioli
- •¼ cup fresh lemon juice
- •½ teaspoon saffron threads
- •¼ cup extra-virgin olive oil
- •5 cups chopped leeks
- •2 large fennel bulbs
- •2 large carrots
- •4 leaves Turkish bay leaves
- •3 tablespoons orange peel
- •5½ cups clam juice or fish stock
- •4 pounds halibut fillets
- •4 large egg yolks
- •1 bunch chervil sprigs
Cooking Instructions
- 1.
Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli. Mix lemon juice and saffron in small bowl; set aside.
5 min
- 2.
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.
20 min
- 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.
25 min
- 4.
Divide bourride among 8 shallow bowls. Garnish with chervil sprigs, if desired. Serve remaining aioli alongside.
5 min
