Classic la Bourride

Directions

1. 1
   Put the stock in a large, heavy pot on medium heat and bring to a gentle boil.
2. 2
   Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley.
3. 3
   Season with salt and pepper.
4. 4
   Season the fish with salt and pepper.
5. 5
   Add the fish to the pot.
6. 6
   Cook for 12 minutes, or until the fish is flaky.
7. 7
   Remove the fish and set aside.
8. 8
   In a mixing bowl, combine 1/4 cup of the Aioli and the egg yolks, together.
9. 9
   Whisk until smooth.
10. 10
    Slowly whisk the egg mixture into the hot fish liquid.
11. 11
    Continue to cook until the liquid starts to thicken, 2 to 3 minutes.
12. 12
    Remove from the heat.
13. 13
    To serve, place the croutons in the center of each bowl.
14. 14
    Ladle the sauce over the bread.
15. 15
    Lay a couple pieces of fish on top of the crouton.
16. 16
    Serve the remaining Aioli and Rouille in sauce boats to the side of the La Bourride.
17. 17
    Yield: 6 to 8 servings AIOLI Recipe courtesy Emeril Lagasse, 2000
18. 18
    4 cloves garlic *2 egg yolks Pinch salt 1 cup plus 2 tablespoons good olive oil
19. 19
    Place the garlic in a large mortar and crush.
20. 20
    Add the eggs and incorporate.
21. 21
    Season with salt.
22. 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.
23. 23
    *RAW EGG WARNING
24. 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.
25. 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.
26. 26
    Heat the olive oil in a large saucepan over medium heat.
27. 27
    Add the onions and celery.
28. 28
    Season with salt and pepper.
29. 29
    Saute for 3 minutes.
30. 30
    Add the garlic and cook for 1 minute.
31. 31
    Add the bay leaf, peppercorns, and thyme.
32. 32
    Add the fish bones, water and wine.
33. 33
    Bring to a boil, reduce heat and simmer for 30 minutes.
34. 34
    Remove from the heat and strain.
35. 35
    Place the garlic in a large mortar and crush.
36. 36
    Add the eggs and incorporate.
37. 37
    Season with salt.
38. 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.
39. 39
    Yield: about 1 cup
40. 40
    *RAW EGG WARNING
41. 41
    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
42. 42
    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.