▶️ How to make Bouillabaisse with Saffron Aioli - LIVESTREAM
Bouillabaisse with Saffron Aioli
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Category
Main Dish
Servings
2-4
Prep Time
15-30 minutes
Cook Time 🍳
90-120 minutes
Chef
Chef Jason
Join us on a flavorful and comforting journey to the Mediterranean by making Bouillabaisse with Saffron Aioli. This Mediterranean French classic is made with the freshest fish, shrimp, fennel, shallots, and tomatoes, all simmered together in a fragrant saffron-infused white wine broth. Served with toasted crusty bread and dollops of saffron aioli, this is certainly a dish that will transport you around the world.
Ingredients 🍲
- 1 pinch Spanish saffron ❄
- 10 ounces fin fish like salmon, tuna, or bass ❄
- 7 ounces shrimp ❄
- 1 head fennel ❄
- 1 shallot
- 2 medium Roma tomatoes ❄
- 5 cloves garlic
- ¼ bunch oregano ❄
- ½ bunch basil ❄
- 3 egg yolks ❄
- 1 teaspoon Dijon mustard ❄
- 1 teaspoon Champagne vinegar ❄
- 1 lemon
- ½ cup Grandma Nonna’s Tomato Sauce ❄
- 2 cups broth ❄
- Balinese Truffle Salt
- ½ cup dry white wine
- ½ cup olive oil
- ½ cup canola or vegetable oil
- Crusty bread
- Cutting board
- Knife
- Large saute pan
- Medium bowl
- Whisk
- Wooden spoon
- Fine mesh strainer
- Fish spatula
- Microplane
- Paper towels
❄ Please keep refrigerated before class ❄
MISE EN PLACE 🥄
Directions 📝
*Homework: 2 Hours Before the Class*
Place the white wine into a small bowl and add the pinch of saffron.
Stir everything together and allow the saffron to bloom until class time.
PREP 🔪
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.
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!
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