Bourride with Spicy, Lemon Aioli

This is a yummy comfort food dish, but not involving all of the heft of a chili or a mac &cheese.  I also lovee aoili and the blend of the creamy, spicy aoili with the broth is delicious and perfect for sopping up with bread.

 
Ingredients:

• 1 large onion, julienned
• 2 leeks, sliced
• 1 large fennel bulbs, trimmed, sliced
• 1 garlic clove, minced
• 2 large potatoes, diced
• 2 bay leaves
• 1/2 cup white wine
• 1/2 cup clam juice
• 3 cups fish stock
• dash of cream
• saffron
• 1/4 teaspoon dried mustard
• salt and pepper to taste
• olive oil
• fish pieces, I used Mahi Mahi
• Aioli recipe here

1. Heat oil in a pot over medium heat.  Add onions, leaks, fennel and saute until translucent.  Add the garlic and dry mustard at the end and saute until fragrant. 
2. Add the white wine and clam juice and bring to a boil and cook off the "wine" flavor.  Add the fish stock, saffron, and bay leaves, and bring to a boil. 
3. Once boiling, add the potatoes.  Reduce to medium/ low heat and cook in pot for approximately 10 minutes.
4. Add the fish pieces and cook for another 6-8 or until fish is cooked through.
5. Add the dash of cream at the end.
6. Eat with toasted bread and spicy, lemony aioli.

What are your favorite fall comfort foods? How do you incorporate seafood into your weekly meals?

Cheers,

Julie