Bourride Base, recipe follows
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
2 tablespoons olive oil
1 cup chopped yellow onions
1/2 cup chopped celery
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
4 cloves garlic
2 egg yolks*
1 cup plus 2 tablespoons good olive oil
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
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