Bourride with Aioli

Ingredients

• 3 lb. white fish, 1 pound each of three different kinds if possible
• 3 tablespoons olive oil
• 1 leek, white only, sliced
• 1 small onion, thinly sliced
• 1 small carrot, thinly sliced
• 1 small fennel bulb, thinly sliced
• 3 cloves garlic, chopped
• 1 sprig fresh thyme
• 1 3-inch piece orange peel, removed with a vegetable peeler
• 2 bay leaves
• 1 1/2 cup dry white wine such as Sauvignon Blanc
• 1 1/2 cup boiling water
• 1 1/2 cup fish stock or fumet
• 1 1/2 pounds potatoes, peeled and thinly sliced
• Salt and freshly ground black pepper
• 3 egg yolks
• 2 cups Aioli (see recipe)
• 1/2 cup heavy cream
• Toasted baguette slices
• 3 whole cloves garlic