Pink Shrimp Crostini, Bouillabaisse Relish and Saffron Aioli

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Preparation time:
Cooking time:
Yield: 6

Melt the butter in a large sauté pan over medium-high heat, add the shallots and cook for 3 minutes until translucent. Add the shrimp, cook for 3 minutes until shrimp are cooked. Add the chives, lemon juice, season with salt and pepper.
Place first a spoonful of the bouillabaisse sauce, then place the toasted piece of the baguette on top of the sauce, next a large spoonful of the cooked shrimp mixture.
Top with bouillabaisse relish. Finish with a spoonful of the saffron aioli.

Heat the oil in a large saucepan over medium high heat. Add the fennel, onion, and garlic and cook, stirring frequently to prevent sticking, for about 10 minutes. Then add the peppers, tomatoes and thyme. Continue to cook and stir for 8 minutes.
Add the white wine and cook until it has reduced by half, then add the fish stock. Increase the heat and bring to a boil. Add the fish and decrease the heat to a simmer. Cook for 5 minutes, add the basil and Espelette, then turn off the heat and let cool slightly.
Place mixture into a blender and blend until smooth. Season with salt and pepper.

Heat the olive oil in a small skillet over medium heat and sauté the vegetables for about 5 minutes, until the vegetables are soft. Add the chopped basil .Season with salt and pepper.

In small sauce pan heat the water and saffron threads to a boil and set aside to cool. Put the garlic in a small bowl with some pepper and egg, whisk until combined. Slowly whisk in the olive oil, in drops at first and increasing the amount added as the sauce thicken. Add the lemon juice, saffron water and season with salt and pepper.