Main Course
Bouillabaisse with Saffron Aioli
Bouillabaisse has its roots in Provence and is one of the best-known dishes of southern France. It comes in countless variations and combinations, somehow managing to be both wonderfully rustic and luxuriously indulgent at the same time. We’ll happily admit that the phrase “flavour explosion” gets thrown around a little too often. But bouillabaisse is one dish where it truly deserves to be used. The intense flavours and aromas of the sea from the fish and mussels, combined with the rich saffron aioli, make every mouthful an absolute pleasure.
Ingredients
Bouillabaisse
- Parsnip1 pcs
- Carrot1 pcs
- Shallots2 pcs
- Tomato paste1 tbsp
- Fennel1/2 pcs
- White wine1.1 cups
- Fish stock0.6 cups
- Water1.1 cups
- Cream0.8 cups
- Salmon3.5 oz
- Cod loin3.5 oz
- Shrimps3.5 oz
- Mussels3.5 oz
Saffron Aioli
- Egg yolk1 pcs
- Oil0.8 cups
- Mustard1 tsp
- White wine vinegar1 tsp
- Saffron0 oz
- Garlic clove1 pcs
- Salt
Nutrition per serving
Instructions
Saffron Aioli When making aioli or mayonnaise, it is important to let both the egg yolk and oil come to room temperature first, otherwise there is a greater risk of the mixture splitting.
Whisk the egg yolk vigorously while adding the oil very slowly. Start with just a few drops at a time, then gradually increase to a thin, steady stream as the emulsion begins to form. Add the remaining ingredients and mix thoroughly.
If the aioli does split, don’t despair. Start again with a fresh egg yolk and a little oil, then slowly whisk the split mixture into the new emulsion.
The aioli benefits from resting in the refrigerator overnight, allowing the flavours to develop, so it is best prepared the day before. It will keep well in the refrigerator for up to a week.
Bouillabaisse Prepare the fish by cleaning and filleting it, unless your fishmonger has already done this for you. If you buy fillets, ask to keep the fish trimmings, including the heads and bones, but not the guts or skin – these will form the base of your stock.
Cut the fish fillets into pieces about 3–4 cm (1½ inches) across. Peel the shrimp, reserving a few whole, unpeeled shrimp for garnish.
Place the fish trimmings and shrimp shells in a saucepan and sauté them in a little oil for about 5 minutes. Add 500 ml (about 2 cups) of water and leave to simmer gently for about 40 minutes, adding a little more water if needed. Strain the stock, then return it to the pan and reduce to about 150 ml (⅔ cup).
Finely chop the shallot, carrot, parsnip and fennel. Heat a little oil in a large saucepan and sauté the vegetables over medium heat for about 5 minutes. Stir in the tomato purée and let it cook briefly to deepen the flavour.
Add the water, wine and fish stock and simmer for about 10 minutes. Stir in the cream, add the fish and cook for another 10 minutes.
Add the mussels, cover and cook for a couple of minutes, or until they have opened. Discard any mussels that remain closed. Finally, add the peeled shrimp. Do not let them boil – they only need to warm through.
Serve with a generous spoonful of saffron aioli and some good crusty bread – and enjoy.