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Bouillabaisse Sandwiches
© Ellie Miller

Bouillabaisse Sandwiches

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In his reinterpretation of the classic Provençal seafood stew bouillabaisse, Aaron Whitcomb piles seared fish fillets, tangy tomato and shaved fennel on bread slathered with saffron mayonnaise.

Plus: More Seafood Recipes and Tips

  1. 1/8 teaspoon saffron threads in 2 teaspoons hot water
  2. 1/3 cup mayonnaise
  3. Salt and freshly ground pepper
  4. 2 cups watercress sprigs
  5. 1 small fennel bulb—halved, cored and very thinly sliced
  6. 1 medium shallot, thinly sliced
  7. 2 tablespoons each of fresh lemon juice and vegetable oil
  8. 1 tablespoon unsalted butter
  9. Four 4-ounce skinless halibut or mahimahi fillets
  10. 8 slices of country bread, toasted, rubbed with garlic
  11. Hot paprika, for sprinkling
  12. 4 piquillo peppers, or 2 roasted bell peppers, halved
  13. 1 large plum tomato, thinly sliced
  1. Stir the saffron into the mayonnaise; season with salt and pepper. Toss the watercress, fennel, shallot and lemon juice; season.
  2. Melt the butter in the oil in a skillet. Season the fish with salt and pepper; cook over high heat for 3 minutes per side. Spread the bread with the saffron mayonnaise; sprinkle with paprika. Fill the sandwiches with the fish, peppers, tomato and watercress salad, and serve.

Suggested Pairing

Light-bodied French rosé.



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