Easy Bouillabaisse - Fresh fish, mussels, clams, and shrimp in a rich broth and served with crusty saffron aioli toast.
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 - 6 ounce seabass, red mullet, or snapper fillets, cut into large chunks
2 - 6 ounce monkfish fillets or other firm white fish, cut into large chunks
½ pound jumbo shrimp
20 mussels
20 clams
1 lemon, quartered
Instructions
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 aren't tightly closed, give them a sharp tap on the counter. If they don't 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 don't 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!