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Heartwarming Bouillabaisse with Saffron Aioli

There are few dishes as heartwarming and delicious as a simple Bouillabaisse and nothing that compliments it better than Saffron Aioli and a crisp sourdough bread.

Bouillabaisse with Saffron AioliIf you’ve never made Aioli before, you’re in for a treat. Of course it’s easy to buy it straight off a shelf, but it will never taste as good as when you make it yourself, and it’s just 5 minutes from start to finish once you’ve taken out your ingredients!

 

For the Aioli:

(Method outlined below)Bouillabaisse with Saffron Aioli

– 2 egg yokes

– 2 garlic cloves

– 0,5g (0.2oz) saffron

– 2 tsp white wine vinegar

– 2 tsp Dijon mustard

– 2 dl (6.75 fl oz) rapeseed oil

– sea salt, to tasteBouillabaisse with Saffron Aioli

 

1. Mix the egg yokes with the crushed garlic, saffron and vinegar.

2. Pour in the oil very slowly whilst whisking, so all the oil is combined, and continue to whisk until the sauce has a thick consistency.

3. Add a pinch or two of sea salt to taste; cover and refrigerate.Bouillabaisse with Saffron Aioli

 

For the Bouillabaisse:

(4 portions)

– 450g (1lb) bone free Salmon.

– 300g (8 oz) bone free Saithe/ Coalfish

– 100g peeled prawns

– 1 medium yellow onion

– 1/2 leek

– 3 celery stalks

– 3 carrots

– 1 red pepper

– 1 tin crushed tomatoesBouillabaisse with Saffron Aioli

– 4dl (1 3/4 cups) water

– 4dl (1 3/4 cups) dry white wine

– 3 fish stock cubes

– 1 tbsp extra virgin olive oil

– 1 tsp strong paprika

– Sea salt & black pepper

 

1. Prepare the Salmon and Saithe/ Coalfish, cutting them into cubes 2.5 x 2.5 cm (1 x 1 inch), put aside.

2. Chop the onion, leek, celery, carrots and pepper finely. Fry lightly in the oil for 5-7 minutes until softened.

3. Add the crushed tomatoes, water, wine, stock cubes and paprika. Bring slowly to the boil.

4. Let the Bouillabaisse base simmer for 10-15 minutes before adding the fish cubes. Add the prawns 3 minutes later. Add sea salt and black pepper to taste.

5. Four – five minutes later the soup is ready!

Voila!

 

 

Serve the Bouillabaisse with your freshly made Aioli and a crisp sourdough, sit back and enjoy the fruits of your labour – delicious.

Linking up Heartwarming Bouillabaisse with Saffron Aioli with #TastyTuesday#RecipeoftheWeek & #CookBlogShare

Bouillabaisse with Saffron Aioli

 

For more delicious recipes, check out Limoncello Basted Pork Tenderloin

Roasted Vegetable, Feta & Walnut Salad served with a Sun Dried Tomato Pesto

Rainbow Trout & Citrus Salad with a Spicy Guacamole Dressing

 

 

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6 Comments

  1. That looks great – and I’m not a big fishy person but even I might give this a go. I just need someone to cook it for me – as I’m better eating fish when I haven’t cooked it myself. Odd huh?

  2. We love Bouillabaisse here and Ben keeps saying he’ll make one, but he’s waiting to get his uncle from Marseille’s recipe first, but this is making my mouth water while I wait for his version!! Aïoli is fab too, and so easy to make. Yum!
    #Recipeoftheweek

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