La Bourride

Bourride Base, recipe follows

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

4 pounds of white fish, such as mullet, ocean perch or pollack, cleaned and filleted

1 cup Aioli, recipe follows

8 egg yolks

6 to 8 (1-inch) slices crusty French bread

Rouille, recipe follows

La Bourride Base:

2 tablespoons olive oil

1 cup chopped yellow onions

1/2 cup chopped celery

Salt

Freshly ground black pepper

3 cloves garlic

1 bay leaf

8 black peppercorns

2 sprigs thyme

1 pound fish bones

8 to 10 cups water

1 cup dry white wine

Aioli:

4 cloves garlic

2 egg yolks*

Pinch salt

1 cup plus 2 tablespoons good olive oil

Rouille:

1/2 cup soft fresh bread crumbs

2 tablespoons La Bourride Base

2 red hot peppers, stemmed

4 cloves fresh garlic

1 cup olive oil

Salt