Preparing the vegetables and fish:
In a large Dutch oven or saucepan, pour the fish stock and bring to a boil. Add the bouquet garni, then stir in the sliced fennel and potato cubes.
Season with a little salt and pepper. Simmer over low heat for about 15 minutes, until the vegetables begin to soften.
Then add the fish pieces to the hot broth. Reduce the heat to low and cook for 8 to 10 minutes, or until the fish is just cooked through and flakes easily with a fork.
Preparing the saffron aioli:
In a bowl, crush the garlic cloves with a pinch of salt until smooth. In another bowl, beat the egg yolks until frothy. Add the crushed garlic and a pinch of saffron.
While whisking constantly, slowly whisk in the olive oil in a thin stream to emulsify the sauce. The texture should become creamy and thick. Adjust the taste with a little salt and pepper if necessary.
Finishing:
Carefully remove the fish and vegetables from the pot with a slotted spoon and set aside in a warm dish.
Strain the broth through a fine-mesh sieve to remove the bouquet garni and any vegetable pieces. Return the broth to the pot.
Stir the saffron aioli into the hot broth, stirring gently to combine. Do not let the broth boil after adding the aioli to avoid thinning the sauce.
Serving:
To serve, place the piping hot fish and vegetables in shallow bowls. Cover with the broth thickened with saffron aioli, adding a little more saffron if desired for an even more vibrant color.
Serve with garlic-rubbed croutons for crunch and textural contrast.
Total Time:
50 minutes | Serves: 4
Suggestions:
Wine Pairing: Serve with a crisp white wine such as a Côtes de Provence or a white Bordeaux, which will perfectly complement the delicate flavors of the dish.
Variations: You can add seasonal vegetables such as carrots or green beans for more color and nutrients.
For an extra touch: Add a few chopped fresh parsley leaves just before serving to garnish and add a touch of freshness.
Enjoy your meal!
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