La Bourride | Emerils.com

Ingredients

• 1 recipe La Bourride Base
• Pinch saffron
• 1 cup julienne leeks
• 3 cups peeled, seeded, and chopped tomatoes
• Juice and strips of zest from 1 orange
• 1 cup julienne fennel
• 2 tablespoons chopped garlic
• 2 tablespoons finely chopped freshly parsley leaves
• Salt and freshly ground black pepper, to taste
• 4 pounds of white fish, such as mullet, ocean perch or pollack, cleaned and filleted
• 1 cup Aioli
• 8 egg yolks
• 6 to 8 (1-inch) slices crusty French bread
• 1 cup Rouille