Bouillabaisse with Aoili

Season: Summer/Autumn

Prep time: 20 minutes

Cook time: 20-25 minutes

When I visited Cassis and was having bouillabaisse there at seaside, it was one of my most memorable experiences I've had in France. They'll bring you the selection of fish on a board for you to select your favorites. Here fennel and leeks create an elegant and delicate broth infused with saffron.

Serves 6


2 tbsp. vegetable oil

2 heads fennel, fronds removed (reserve for a garnish) small dice

3 leeks, sliced thin and washed

2 heads garlic, peeled, and sliced thin

1 tbsp. saffron threads

4 roma or other medium tomatoes

2 tbsp. Gochujang (red chili paste)

1/2 cup pernod (to flambe)

2 qt. chicken stock (homemade)

2 yukon gold potatoes

1-1/2 lb. shrimp, peeled, and deveined (salt & pepper both sides)

1 baguette, sliced and lightly toasted

4 tbsp. aioli (recipe below)


Heat a medium sized pot over medium heat with oil. Add the fennel, leeks, garlic, and saffron. Sweat until tender.


Next, add in the chopped tomatoes and gochujang. Cook down until most of the water is cooked out.


Add in Pernod and cook down for 2-3 minutes and/or until flame dies down to cook off alcohol.


Pour in chicken stock and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes.


Boil whole potatoes with skin on. Remove potato skin when cool and then medium dice potato. Add diced potatoes and shrimp to the pot. Continue to simmer for 2 minutes on each side of shrimp.


Place 2 egg yolks in a stand mixer with a whisk attachment and add garlic paste.


Start whisk on medium speed and gradually raise speed to high. Then start to add a drizzle of oil to yolks. Once it starts to emulsify continue to add oil in a slow steady stream.


Add saffron water to mixture and season with salt and pepper to taste.


Spoon the vegetables on the bottom of the bowl. Arrange the shrimp on top of the vegetables.


Garnish the bouillabaisse with a crouton that is spread with the saffron Aioli and reserved fennel fronds


Refrigerated up to 3 days.


Aioli

2 egg yolks

1 cup canola & extra virgin olive oil

1/2 tsp. saffron threads (bloom with 1 tbsp. boiling water)

1 clove garlic, mashed to a paste

Sea salt and pepper to taste

©2018 by Laurie Richardone

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