- Home
- Recipes
- Fish and seafood
- Bouillabaisse with garlic and saffron aïoli
Bouillabaisse with garlic and saffron aïoli
- Annie Mae Herring
Save recipe
Serves 4 - 6
Easy
Prep: 25 mins
Cook: 40 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Gently simmered and generous, this fisherman’s stew is served with toasted bread and bold garlic and saffron aïoli for spooning liberally over the top
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Bouillabaisse (Provençal fish stew)
A star rating of 0 out of 5.0 ratings
Bandol bouillabaisse
A star rating of 0 out of 5.0 ratings
Brazilian-style fish stew
A star rating of 5 out of 5.1 rating
Try Annie Mae Herring's bouillabaisse with garlic and saffron aïoli, then discover our quick fish stew, Mediterranean fish stew, Brazilian fish stew, San Franciscan seafood stew and more of our best fish recipes.
At its heart bouillabaisse is a brilliant fisherman’s stew built on good stock, aromatics, saffron and whatever the sea has given you that day.
Bouillabaisse with garlic and saffron aïoli recipe
Ingredients
Nutrition
-
large pinch of saffron
-
3 tbsp olive oil
-
1 onion
finely sliced
-
1 leek
sliced
-
1 fennel bulb
sliced (fronds reserved)
-
6 garlic cloves
sliced
-
1 tsp fennel seeds
-
2 tbsp tomato purée
-
200ml dry white wine
-
400ml passata
-
1.2 litres good-quality fish stock
-
1 orange
zested and juiced
-
500g mixed firm white fish (such as cod and hake)
cut into chunks
-
200g mussels
cleaned
-
250g raw king prawns
peeled
-
finely chopped tarragon
to garnish
-
toasted baguette slices
to serve
GARLIC AND SAFFRON AÏOLI
-
1-2 garlic cloves
-
1 egg yolk
-
½ tsp dijon mustard
-
150ml light olive oil
-
small pinch of saffron
soaked in 1 tbsp of boiling water
-
lemon juice
to taste
Nutrition: per serving (6)
- kcal490
- fat32g
- saturates5g
- carbs10g
- sugars8g
- fibre5g
- protein31g
- salt0.9g
Ad
Method
-
step 1
Lightly crush the saffron, then put in a small heatproof bowl with 2 tbsp of warm (not boiling) water. Set aside to bloom for 10-15 mins.
-
step 2
Meanwhile, heat the oil in a large pan over a medium heat and cook the onion, leek and fennel with a pinch of salt for 10 mins until softened but not coloured. Add the garlic and fennel seeds, and cook for 1 min until fragrant.
-
step 3
Stir in the tomato purée, then pour in the wine and simmer for 5 mins to reduce slightly. Add the passata, stock and bloomed saffron, along with its soaking liquid. Bring to a gentle simmer and cook for 20 mins. Add the orange zest and juice, and stir through.
-
step 4
Add the fish, prawns and mussels, cover and cook for 5-7 mins until the fish is just cooked and the mussels have opened – discard any that remain closed. Season to taste.
-
step 5
To make the aïoli, crush the garlic to a smooth paste with a pinch of salt. Whisk with the egg yolk and mustard, then slowly drizzle in the oil, whisking until thickened and emulsified.
-
step 6
Stir through the bloomed saffron and its soaking liquid, then add lemon juice and seasoning to taste. Serve the bouillabaisse with some toasted bread slices, topped with some chopped tarragon and generous spoonfuls of the aïoli.
Our best fish recipes
Authors
Annie Mae Herring
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue