Bourride with Lemon Aïoli
Bourride with Lemon Aïoli is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionTransfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli.
Mix lemon juice and saffron in small bowl; set aside.
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.
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.
Divide bourride among 8 shallow bowls.
Garnish with chervil sprigs, if desired.
Serve remaining aioli alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.