Ingredients:
Bouillabaisse
- 4 Tbsp unsalted butter
- 397g / 14 oz fresh fennel bulb, cored & thinly sliced (save the dill for
- garnish)2 garlic cloves, minced
- 1 pinch saffron
- 1 cup white wine
- 1 Tsp dried thyme
- 1 Tsp salt
- ¼ Tsp ground black pepper
- 510 g / 18 oz tomato puree
- 2 oranges, juice and zest
- 709 g / 25 oz salmon fillet, cut into cubes
- 142 g / 5 oz medium shrimp, cooked, peeled & deveined (optional)
Saffron aioli
- 1 egg
- 1 cup light olive oil
- 1 Tbsp lemon juice
- 1 pinch saffron
- 1 garlic clove, minced
- ¼ Tsp red chili flakes
- sea salt, to taste
Garnish
- 3 Tbsp fresh parsley, chopped
Method:
Bouillabaisse
1. In a large saucepan, melt the butter over medium heat. Add the fennel, and fry for about 5 minutes, or until it is softened. Next, add the saffron, garlic, thyme, salt, and white wine, and stir to combine.
2. Mix in the tomato purée, orange zest, and orange juice, and cook for a few minutes.
3. Add the cubed salmon to the saucepan, and cook for 3-5 minutes until the salmon is cooked through.
4. Top the bouillabaisse with the shrimp, saffron aioli and dill. Garnish with the parsley right before serving.
Saffron aioli
1. Crack the egg into a tall and narrow mixing container. Using an immersion blender, blend the egg at low speed.
2. Keep the blender at the bottom of the container, and slowly pour in the oil. As the mixture thickens, lift and lower the blender to create a thick and creamy aioli.
3. Add the saffron, lemon, chili and garlic, pulsing until combined. Season with salt, to taste.
