Bourride Provencale With Aioli | Just A Pinch Recipes

Ingredients

• 2 to 2 1/2 pound(s) white fish fillets, such as cod, halibut, monkfish, etc., patted dry and cut into 2-inch pieces
• ground Himalayan pink salt, to taste and divided
• freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
• 6 - stems parsley, leaves reserved for garnish
• 1 teaspoon(s) fennel seeds
• 1 large bay leaf
• 2 tablespoon(s) olive oil
• 2 leeks (about 3 cups), white parts only and diced
• 1/2 cup(s) yellow onions, diced
• 1/2 cup(s) celery, diced
• 1/2 cup(s) carrots, diced
• 2 large cloves garlic, pressed
• 3 large plum tomatoes (about 1 1/4 cups), seeded and diced
• 1 1/2 cup(s) dry white wine
• 2 pound(s) yukon gold potatoes, scrubbed and diced into 3/4-inch pieces
• 3 cup(s) low-sodium chicken broth (substitute fish stock)
• 1 teaspoon(s) piment d'espelette, or to taste
• 1 cup(s) clam juice (substitute 1 dozen baby clams) (8 oz./236 ml)
• 1/3 cup(s) aïoli