Bouillabaisse Sandwiches
© Ellie Miller

Bouillabaisse Sandwiches


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.

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  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.