LOW-CARB BOUILLABAISSE (SEAFOOD STEW) WITH SAFFRON AIOLI - RECIPE

Low-Carb Bouillabaisse (Seafood Stew) with Saffron Aioli - Recipe image

Provided by @MakeItYours

Number Of Ingredients 18

4 tbsp unsalted butter
14 oz. fresh fennel bulb, cored & thinly sliced (save the dill for garnish)
3 garlic cloves, minced
2 pinches saffron
1 cup white wine
1 tsp dried thyme
1 tsp salt
1/4 tsp ground black pepper
18 oz. tomato puree
2 oranges, juice and zest
25 oz. salmon fillet, cut into cubes
5 oz. medium shrimp, cooked, peeled & deveined (optional)
1 egg
1 cup light olive oil
1 tbsp lemon juice
1/4 tsp red chili flakes
sea salt, to taste
3 tbsp fresh parsley, chopped

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.