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
1/8 teaspoon saffron threads in 2 teaspoons hot water
1/3 cup mayonnaise
Salt and freshly ground pepper
2 cups watercress sprigs
1 small fennel bulb—halved, cored and very thinly sliced
1 medium shallot, thinly sliced
2 tablespoons each of fresh lemon juice and vegetable oil
1 tablespoon unsalted butter
Four 4-ounce skinless halibut or mahimahi fillets
8 slices of country bread, toasted, rubbed with garlic
Hot paprika, for sprinkling
4 piquillo peppers, or 2 roasted bell peppers, halved
1 large plum tomato, thinly sliced
How to Make It
Stir the saffron into the mayonnaise; season with salt and pepper. Toss the watercress, fennel, shallot and lemon juice; season.
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.
Light-bodied French rosé.
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