Bouillabaisse with Saffron Aioli
Chef Jason
Rated 5.0 stars by 1 users
Category
Fish
Cuisine
French
Servings
4
Prep Time
30 minutes
Cook Time
1 hour
Hey everyone, Chef Jason here! Today, let's dive into the art of Bouillabaisse with Saffron Aioli. Picture a rich seafood medley starring tender fin fish and shrimp, simmered in a saffron-infused wine with tomatoes, fennel, and aromatic herbs. We'll start by searing the seafood until golden, then sauté fennel, shallots, and garlic until translucent. Deglaze with saffron-infused wine, add tomato sauce and broth, then simmer to perfection. Meanwhile, whip up a luxurious saffron aioli with egg yolks, olive oil, and a touch of Balinese Truffle Salt. Serve with crusty bread for a true taste of Mediterranean delight. Join me in crafting this French classic! 🐟🥖
Ingredients
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1 pinch Spanish saffron
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½ cup dry white wine
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5 cloves garlic
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1 shallot
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1 head fennel
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2 medium Roma tomatoes
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½ bunch basil
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¼ bunch oregano
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10 ounces fin fish like salmon, tuna, or bass
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7 ounces shrimp
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3 egg yolks
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1 teaspoon Champagne vinegar
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1 teaspoon Dijon mustard
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1 lemon
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Balinese Truffle Salt, to taste
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½ cup olive oil
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1 tablespoon canola oil
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½ cup your favorite tomato sauce
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2 cups broth
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Crusty bread!
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Cutting board
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Knife
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Large saute pan
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Medium bowl
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Whisk
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Wooden spoon
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Fine mesh strainer
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Fish spatula
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Microplane
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Paper towels
Mise en Place 🔪
Directions
2 Hours Before the Cooking ✏️
Place the white wine into a small bowl and add the pinch of saffron.
Stir everything together and allow the saffron to bloom for 2 hours before cooking
Preparation 🥒
Peel and slice the garlic, hache the shallot. Dice the fennel and tomatoes. Chiffonade the basil and chop the oregano.
Remove the fish and shrimp from their packaging and dry with paper towels. Dice the fish into 2-inch pieces. Reserve on a plate lined with a paper towel on the counter top to temper.
To make the saffron aioli: In a medium mixing bowl, whisk together the egg yolk, vinegar, mustard, 1 teaspoon of shallot, lemon zest, and a pinch of Balinese Truffle Salt until frothy.
Very slowly drizzle in the olive oil, whisking continuously, to make the aioli.
Strain the saffron from the wine and whisk half of the saffron threads into the aioli. Reserve the wine for cooking the bouillabaisse.
Taste and adjust the seasoning with Balinese Truffle Salt and lemon juice to taste. Reserve.
How to Cook 🍳
In a large pan over medium high heat, place 1 tablespoon of canola oil into the pan and heat until shimmering.
Season the fish and shrimp on all sides with Balinese Truffle Salt and add them to the pan.
Allow the fish to cook until they are browned on one side. Once fully browned, transfer the fish to a plate. They will be slightly undercooked.
Turn the heat down to medium and add the fennel, shallot, and garlic to the pan. Add a pinch of Balinese Truffle Salt and stew for 2 minutes or until translucent.
Deglaze the pan with the wine, diced tomatoes, and remaining saffron threads, turn the heat up to medium high, and reduce to au sec.
Add the tomato sauce, broth, and chopped oregano to the pan and bring to a simmer.
Place the fish into the pan, turn the heat down to medium low, and simmer.
Allow the stew to simmer for 5-10 minutes until the fish is cooked through and the flavors have developed.
Once the fish is cooked, adjust the seasoning with Balinese Truffle Salt and lemon juice.
Serve the bouillabaisse alongside toasted crusty bread and dollops of saffron aioli. Dig in and enjoy a Mediterranean French classic!