Bourride With Lemon Aïoli

• 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)

1. Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli. Mix lemon juice and saffron in small bowl; set aside.
2. Heat oil in large pot over medium heat. Add leeks, fennel, and carrots; saute 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.
3. 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.
4. Divide bourride among 8 shallow bowls. Garnish with chervil sprigs, if desired. Serve remaining aioli alongside.

lemon juice, saffron threads, extravirgin olive oil, leeks, fennel bulbs, carrots, turkish, orange, clam juice, egg yolks, chervil sprigs

Taken from www.epicurious.com/recipes/food/views/bourride-with-lemon-aioli-232867 (may not work)