Name: Bouillabaisse with Saffron Mayonnaise
Yield: 4 servings
Cuisine: French
Ingredients: 1 egg yolk; 1 clove garlic; 2 pinches saffron; ½ Tbsp Dijon mustard (7 ml); ½ cup olive oil (125 ml); Coarse salt and freshly cracked black pepper; ¼ cup extra virgin olive oil (60 ml); 1 medium onion, diced; ½ bulb fennel, diced; 4 cloves garlic, chopped; 1 cup dry vermouth (250 ml); 4 cup fish stock (1 L); 6 fresh plum tomatoes, chopped; 2 bay leaves; 1 sprig thyme; 4 pinches saffron; 16 mussels; 16 scallops; 8 oz fresh halibut; 2 Tbsp fresh chervil, chopped (30 ml); 2 Tbsp fresh parsley, chopped (30 ml); Coarse salt and freshly cracked black pepper; 1 baguette, sliced on an angle; Olive oil, for brushing; 1 clove garlic; Salt and pepper

Yields

4 servings

ingredients

Saffron Mayonnaise

egg yolk

clove garlic

pinches saffron

Tbsp Dijon mustard (7 ml)

cup olive oil (125 ml)

Coarse salt and freshly cracked black pepper

Bouillabaisse

cup extra virgin olive oil (60 ml)

medium onion, diced

bulb fennel, diced

cloves garlic, chopped

cup dry vermouth (250 ml)

cup fish stock (1 L)

fresh plum tomatoes, chopped

bay leaves

sprig thyme

pinches saffron

mussels

scallops

oz fresh halibut

Tbsp fresh chervil, chopped (30 ml)

Tbsp fresh parsley, chopped (30 ml)

Coarse salt and freshly cracked black pepper

Baquette Toast

baguette, sliced on an angle

Olive oil, for brushing

clove garlic

Salt and pepper

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 325 degrees.

Step 2

Put the egg yolk, garlic, saffron and Dijon in a small food processor. Process the mixture until smooth. With the machine on, drizzle in the olive oil and process until thick. Adjust seasoning, cover with plastic wrap and refrigerate until ready to use.

Step 3

Heat olive oil in a large pot. Add the onion and fennel and sauté for about 6 minutes or until softened. Add the garlic and stir. Cook for 1 minute. Deglaze the pot with vermouth. Add the stock, chopped tomatoes, bay leaves, thyme sprig and saffron and bring to a boil on medium-high heat. Add the mussels and scallops, cover the pot and simmer for 4 minutes. Add the halibut, cover and simmer for 4 minutes longer. Stir in the chopped fresh chervil and parsley and season to taste with salt and pepper.

Step 4

Place baguette slices on a baking sheet and brush with olive oil.
Cut garlic clove in half, and rub each slice of bread with the cut side. Season with salt and pepper and toast in oven until golden.

Step 5

Ladle some bouillabaisse into 4 large soup bowls and put a large dollop of Saffron Mayonnaise in the centre of each bowl. Serve with toasted baguette.

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Bouillabaisse with Saffron Mayonnaise