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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

Aaron Whitcomb
October 2005

Gallery

Credit: © Ellie Miller

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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