Bourride

Method

1. 1 Simmer fish bones, leeks, tomatoes, white wine, and saffron for 25 minutes, then strain to create a clear broth.
2. 2 Crush the garlic with salt, then whisk the egg yolks and pour in olive oil in a thin stream to make a thick aioli sauce.
3. 3 Boil the potatoes in the broth for 15 minutes, then blanch the fish at 80 degrees for 7 minutes.
4. 4 Ladle a spoonful of hot broth into the aioli and stir continuously to dissolve gradually — pouring it back in or bringing it to a boil will cause the aioli to separate from the oil immediately.
5. 5 Return the mixture to the saucepan over the lowest heat, stir for 3 minutes until thickened, then serve with garlic-crusted toast.

With an appliance

• Oven 1 hr

  Replace the blanching step in step 3: arrange the cooked fish and potatoes in the broth, cover tightly, and simmer on the middle rack of the oven at 160 degrees for 8 minutes; keep steps 4 and 5 as is, stirring the aioli separately to prevent the sauce from separating.