Bourride from Sète

Instructions

1. Sweat the sliced leeks, carrots and onion in a drizzle of oil, add the wine and 50 cl (about 2 cups) of water, then the zest, fennel and thyme; simmer for 10 min.
2. Make the aioli: crushed garlic, yolks and mustard, then whisk in the olive oil in a thin stream.
3. Poach the monkfish for 10 min in the simmering broth, then keep it warm.
4. Off the heat, whisk a little broth into half of the aioli, pour back into the pot and thicken over very low heat, without boiling.
5. Pour the sauce over the monkfish and serve with the remaining aioli and toasted bread.