Bourride with Lemon Aïoli

Name: Bourride with Lemon Aïoli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 larges carrots, peeled, diced; 4 larges egg yolks; 2 larges fennel bulbs, trimmed, diced; 1 liters bottled clam juice or fish stock; 2 kilograms halibut fillets, cut into 2-inch chunks; 1 liters chopped leeks (white and pale green parts only; about 4 large); 8 servings Lemon Aioli; 59 milliliters fresh lemon juice; 59 milliliters extra-virgin olive oil; 1 teaspoons (generous) saffron threads, crushed; 4 Turkish bay leaves; 3 Tbsps 1 X 1/16-inch strips orange peel (orange part only)

Need a gluten free, dairy free, and primal main course? Bourride with Lemon Aïoli could be an awesome recipe to try. This recipe serves 8. One portion of this dish contains approximately 49g of protein, 14g of fat, and a total of 386 calories. If you have lemon aioli, lemon juice, halibut fillets, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli.

Ingredients you will need

Aioli

Equipment you will use

Bowl

Mix lemon juice and saffron in small bowl; set aside.

Ingredients you will need

Lemon Juice

Saffron

Equipment you will use

Bowl

Heat oil in large pot over medium heat.

Ingredients you will need

Cooking Oil

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Pot

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.

Ingredients you will need

Orange Zest

Bay Leaves

Clam Juice

Carrot

Saffron

Fennel

Leek

Lemon

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.

Ingredients you will need

Fish

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Slotted Spoon

Bowl

Boil liquid in pot 10 minutes to reduce slightly.

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Pot

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).

Ingredients you will need

Egg Yolk

Aioli

Sauce

Equipment you will use

Wooden Spoon

Whisk

Bowl

Pot

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.

Ingredients you will need

Salt And Pepper