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.Plus: More Seafood Recipes and Tips

Bouillabaisse Sandwiches
Photo: © Ellie Miller
Total Time:
30 mins


  • 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


  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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