LOW-CARB BOUILLABAISSE (SEAFOOD STEW) WITH SAFFRON AIOLI - RECIPE
This fresh new take on a classic Provençal seafood stew has become one of our favorite dishes, all year around! Tender salmon comes together with delicate broth flavored with fennel, orange and tomato. Top with shrimp, saffron aioli and dill. Delicious!
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- 1 In a large saucepan, melt the butter over medium heat. Add the fennel, and fry for about 5 minutes, or until it is softened. Next, add the saffron, garlic, thyme, salt, and white wine, and stir to combine.
- 2 Mix in the tomato purée, orange zest, and orange juice, and cook for a few minutes.
- 3 Add the cubed salmon to the saucepan, and cook for 3-5 minutes until the salmon is cooked through.
- 4 Top the bouillabaisse with the shrimp, saffron aioli and dill. Garnish with the parsley right before serving.
- 5 Crack the egg into a tall and narrow mixing container. Using an immersion blender, blend the egg at low speed.
- 6 Keep the blender at the bottom of the container, and slowly pour in the oil. As the mixture thickens, lift and lower the blender to create a thick and creamy aioli.
- 7 Add the saffron, lemon, chili and garlic, pulsing until combined. Season with salt, to taste.
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