Bourride with Lemon Aïoli

And this … this!

Lemon Aioli (recipe below)
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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