Bourride (Fish Stew with Aïoli) | Saveur

Ingredients

• 2 tsp. fresh lemon juice
• 1 clove garlic, minced
• 1 egg yolk, at room temperature
• Kosher salt, to taste
• 1 cup olive oil
• ¹⁄₄ cup olive oil
• 1 tsp. fennel seeds
• ¹⁄₄ tsp. cayenne
• 2 cloves garlic, crushed
• 2 leeks, white parts only, roughly chopped
• 2 onions, roughly chopped
• 2 plum tomatoes, quartered
• 1 bay leaf
• 1 ¹⁄₂ cups dry white wine
• 4 cups seafood stock
• 2 lb. skinless firm white fish, such as halibut or monk fish, pin bones removed
• 10 oz. medium shrimp, peeled and deveined, tails removed
• ¹⁄₂ tsp. saffron threads
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp. minced parsley
• Toasted baguette, for serving