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Bourride with Lemon Aïoli
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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Traditionally, this Mediterranean fish soup is spooned over slices of toasted bread that have been rubbed with garlic. In this version, it is served with fresh bread (see the Lemon and Rosemary Fougasse recipe) and aioli — for stirring into the soup or spreading on the bread.
Ingredients
- Lemon Aioli
- 1/4 cup fresh lemon juice
- 1/2 teaspoon (generous) saffron threads, crushed
- 1/4 cup extra-virgin olive oil
- 5 cups chopped leeks (white and pale green parts only; about 4 large)
- 2 large fennel bulbs, trimmed, diced
- 2 large carrots, peeled, diced
- 4 Turkish bay leaves
- 3 tablespoons 1 X 1/16-inch strips orange peel (orange part only)
- 5 1/2 cups bottled clam juice or fish stock
- 4 pounds halibut fillets, cut into 2-inch chunks
- 4 large egg yolks
- Fresh chervil sprigs (optional)
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 309 % Daily Value *
- Total Fat: 10 g 15.67%
- Saturated Fat: 2 g 8.33%
- Trans Fat: 0 g %
- Cholesterol: 116 mg 38.69%
- Sodium: 520 mg 21.68%
- Calcium: 74 mg 7.38%
- Potassium: 1338 mg 38.23%
- Magnesium: 0 mg 0%
- Iron: 2 mg 11.25%
- Zinc: 0 mg 0%
- Total Carbohydrate: 9 g %
- Dietary Fiber: 1 g 4.95%
- Sugar: 2 g
- Protein: 44 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 1 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 22.77%
- Vitamin C 19.03%
- Vitamin D 107.73%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables2
- Exchange - Lean Meat6
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total12 oz-eq
