Name: Bourride with Lemon Aioli
Yield: 8 Servings
Ingredients: Lemon Aioli (click for recipe); 1/4 cup fresh lemon juice; 1/2 teaspoon (generous) saffron threads, crushed; 1/4 cup extra-virgin olive oil; 5 cups chopped leeks (white and pale green parts only; about 4 large); 2 large fennel bulbs, trimmed, diced; 2 large carrots, peeled, diced; 4 Turkish bay leaves; 3 tablespoons 1 x 1/16-inch strips orange peel (orange part only); 5 1/2 cups bottled clam juice or fish stock; 4 pounds halibut fillets, cut into 2-inch chunks; 4 large egg yolks; Fresh chervil sprigs (optional)

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