© Ellie Miller
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

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

How to Make It

Step 1    

Stir the saffron into the mayonnaise; season with salt and pepper. Toss the watercress, fennel, shallot and lemon juice; season.

Step 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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