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
   Simmer the liquid for 6 minutes.
5. 5
   Season the fish with salt and pepper.
6. 6
   Add the fish to the pot.
7. 7
   Cook for 12 minutes, or until the fish is flaky.
8. 8
   Remove the fish and set aside.
9. 9
   In a large saucepan, over low heat, combine 1/4 cup of the Aooli and the egg yolks, together.
10. 10
    Whisk until smooth.
11. 11
    Slowly whisk into the fish liquid.
12. 12
    Continue to cook until the liquid starts to thicken, 2 to 3 minutes.
13. 13
    Remove from the heat.
14. 14
    To serve, place the croutons in the center of each bowl.
15. 15
    Ladle the sauce over the bread.
16. 16
    Lay a couple pieces of fish on top of the crouton.
17. 17
    Serve the remaining Aioli and Rouille in sauce boats to the side of the La Bourride.
18. 18
    Heat the olive oil in a large saucepan over medium heat.
19. 19
    Add the onions and celery.
20. 20
    Season with salt and pepper.
21. 21
    Saute for 3 minutes.
22. 22
    Add the garlic and cook for 1 minute.
23. 23
    Add the bay leaf, peppercorns, and thyme.
24. 24
    Add the fish bones, water and wine.
25. 25
    Bring to a boil, reduce heat and simmer for 30 minutes.
26. 26
    Remove from the heat and strain.
27. 27
    Place the garlic in a large mortar and crush.
28. 28
    Add the eggs and incorporate.
29. 29
    Season with salt.
30. 30
    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.
31. 31
    Yield: about 1 cup
32. 32
    *RAW EGG WARNING
33. 33
    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
34. 34
    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.
35. 35
    Add the stock to the bread crumbs.
36. 36
    Let stand for a couple of minutes, then press out the bread.
37. 37
    In a large mortar, press the peppers and garlic.
38. 38
    When well pounded add the pressed bread crumbs.
39. 39
    Slowly stir in the oil, a couple of drops at a time.
40. 40
    Season with salt.
41. 41
    Yield: 1 cup