ingredients
Saffron Mayonnaise
Bouillabaisse
Baquette Toast
directions
Preheat oven to 325 degrees.
Put the egg yolk, garlic, saffron and Dijon in a small food processor. Process the mixture until smooth. With the machine on, drizzle in the olive oil and process until thick. Adjust seasoning, cover with plastic wrap and refrigerate until ready to use.
Heat olive oil in a large pot. Add the onion and fennel and sauté for about 6 minutes or until softened. Add the garlic and stir. Cook for 1 minute. Deglaze the pot with vermouth. Add the stock, chopped tomatoes, bay leaves, thyme sprig and saffron and bring to a boil on medium-high heat. Add the mussels and scallops, cover the pot and simmer for 4 minutes. Add the halibut, cover and simmer for 4 minutes longer. Stir in the chopped fresh chervil and parsley and season to taste with salt and pepper.
Place baguette slices on a baking sheet and brush with olive oil.
Cut garlic clove in half, and rub each slice of bread with the cut side. Season with salt and pepper and toast in oven until golden.
Ladle some bouillabaisse into 4 large soup bowls and put a large dollop of Saffron Mayonnaise in the centre of each bowl. Serve with toasted baguette.