Pink Shrimp Crostini, Bouillabaisse Relish and Saffron Aioli

Recipe summary

Preparation time:
Cooking time:
Yield: 6

Ingredients

Pink Shrimp Crostini

• 1 baguette, sliced on the bias into six pieces, toasted
• 1 pound pink shrimp, peeled, deveined
• 2 shallots, finely chopped
• 2 tablespoons butter
• 1 tablespoon chives, finely chopped
• 1/2 lemon, juiced
• salt and freshly ground black pepper

Bouillabaisse Sauce

• 1/2 cup olive oil
• 3 cups fennel, finely diced
• 1 cup onion, finely diced
• 5 cloves garlic, finely diced
• 1 cup red pepper, peeled, finely diced
• 3 cups roma tomatoes, peeled, deseeded
• 2 tablespoons thyme
• 1 cup dry white wine
• 2 cups fish stock
• 2 cups white fish, (cod, halibut, fluke) 1 inch cubed
• 1 teaspoon Espelette
• 2 tablespoons basil, chopped

Bouillabaisse Relish

• 1 tablespoon olive oil
• 1/4 cup carrot, finely diced
• 1/4 cup fennel, finely diced
• 1/4 cup celery, finely diced
• 2 tablespoons onion, finely diced
• 1 tablespoon basil, finely chopped
• Salt and freshly ground black pepper

Saffron Aioli

• 3 cloves garlic, peeled and finely chopped
• 1 large egg
• 1 cup olive oil
• 1 tablespoon lemon juice
• 1 pinch saffron threads
• 1 tablespoon water
• Salt and freshly ground black pepper