Steps:
- 1. In a mini food processor, combine the garlic, egg yolk, lemon juice and water. With the machine on, slowly drizzle in 1 cup of the olive oil. Season the aioli with salt. 2. In a large pot, heat the remaining 2 tablespoons of olive oil. Add the shallot, tomato and saffron and sauté over moderately high heat until fragrant, about 1 minute. 3. Add the fish stock and Pernod and bring to a simmer. 4. Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the halibut and shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes; and cook the scallops until just cooked through, about 3 minutes. Discard any clams or mussels that don't open. 5. Using a slotted spoon, transfer the seafood to 4 serving bowls. Pour half of the broth into a large bowl and vigorously whisk in 1/2 cup of the aioli until smooth. Pour the aioli-enriched broth back into the pot and whisk once more. Pour the broth over the seafood in the serving bowls; garnish with the tarragon. Pass the remaining aioli at the table. SERVE WITH Toasts drizzled with olive oil and rubbed with 1 halved garlic clove.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love