Easy Bouillabaisse

• Seafood

  • 20 Clams
  • 2 Monkfish, medium
  • 20 Mussels
  • 2 Seabass, medium
  • 1/2 lb Shrimp, jumbo

• Produce

  • 1 bunch Basil + stalks
  • 1 handful Fennel fronds
  • 3 Garlic clove
  • 1 1/4 Lemon
  • 1 28 ounce can Tomatoes, whole

• Canned Goods

  • 1 Bouillabaisse
  • 3 cups Fish stock or vegetable broth, good quality

• Condiments

  • 3 tbsp Mayonnaise
  • 1 Saffron aioli

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 1 pinch Saffron

• Oils & Vinegars

  • 1 Olive oil
  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 4 slices Bread, Crusty Artisan

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on hapanom.com

Description

Ingredients

• Saffron Aioli
• 1 garlic clove
• ¼ teaspoon Kosher salt
• pinch of saffron
• 3 tablespoons mayonnaise
• ¼ lemon, juiced
• olive oil
• 4 slices crusty artisan bread (I used ciabatta)
• Bouillabaisse
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• ½ cup white wine (I used a Sauvignon Blanc)
• 1 28 ounce can of whole, peeled tomatoes
• 1 bunch basil + stalks
• 1 handful fennel fronds
• 3 cups good quality fish stock or vegetable broth
• 2 medium seabass, red mullet, or snapper fillets, cut into large chunks
• 2 medium monkfish fillets or other firm white fish, cut into large chunks
• ½ pound jumbo shrimp
• 20 mussels
• 20 clams
• 1 lemon, quartered

Directions

• To make the saffron aioli, use a mortar and pestle to mash the garlic and salt together until it forms a paste. If you do not have a mortar and pestle start by finely mincing the garlic. Sprinkle the garlic with the salt and then tilt the blade so that it forms a shallow angle with the cutting board. Scrape the knife across the garlic repeatedly, until it forms a paste. In a small bowl, combine the garlic paste, saffron, mayonnaise, and lemon juice. Cover and refrigerate until ready to use.
• Heat a large saucepan or pot over medium-high heat and add the olive oil. Add the garlic and saute until fragrant. Add the wine and simmer for a few minutes. Then add the tomatoes, basil stalks (reserve the leaves for later), fennel fronds, and fish stock. Simmer for 15-20 minutes until the liquid has reduced a bit, stirring occasionally and breaking up the tomatoes.
• While the liquid is simmering, give the mussels and clams a good wash in plenty of clean, cold eater and scrub any dirty one lightly with a scrubbing brush, pulling off any beardy bits. If there are any that arent tightly closed, give them a sharp tap on the counter. If they dont close up, throw them away.
• After the liquid has simmered, turn off the heat, and puree using an immersion blender or carefully transfer to a standing blender and puree until smooth. If you like, you can strain the contents for a really smooth broth. Season with salt and pepper to taste.
• Reheat the liquid in the same pan and add the fish, largest pieces first. Then add the shrimp, clams, and mussels, pushing down the seafood into the liquid and put a lid on it. Cook gently over medium-low heat for about 5 minutes, or until all of the clams and mussels have opened up and the shrimp turns pink. (Discard any clams or mussels that dont open).
• To toast the bread, heat a pan over medium-high heat. Brush both sides of the bread with olive oil and place on the hot pan. Toast each side until golden-brown and crispy. Slather with the saffron aioli.
• Ladle the soup into bowls. Roughly chop a few basil leaves and garnish. Add a slice of saffron aioli toast to each bowl, serve with a lemon wedge, and enjoy!