Seafood Medley with Real Saffron Aioli

Seafood Medley with Real Saffron Aioli

Exotic seafood medley with an array of crustaceans and fish topped with a real saffron Port Mahon Aioli.

Recipe by Philippe Mouchel of Philippe Restaurant.

Yield: 4 portions


For the seafood:
200 grams Rockling, or any other fish (keep the bones for the bouillabaisse fumet)
8 cooked clams
8 cooked mussels
8 prawns
4 scallops in the shell
60 grams calamari
Handful of microherbs

For the rouille (real saffron aioli):
Olive oil to panfry and marinate
80 grams onion
500 grams sliced onion
500 grams sliced fennel
3 garlic cloves
1 tbsp fennel seeds
140 grams tomato paste
1 litre white wine
2 litres chicken stock
500 grams marinated bones
500 grams blue swimmer crab
Bouquet garni
Pinch of cayenne pepper
100 grams Port Mahon Aioli
1 gram saffron powder
Croutons to serve

1 fine chinois


Seafood medley:

Step 1 | Marinate the fish bones overnight in olive oil and saffron.
Step 2 | Roast off the bones and reserve.
Step 3 | Heat a large pan, sweat the onion, fennel, garlic, fennel seeds and olive oil.
Step 4 | Add tomato paste and roast, add white wine and reduce until 1/4 left.
Step 5 | Add chicken stock, blue swimmer crab and marinated bones.
Step 6 | Bring to the boil, simmer for one hour, then pass through a fine chinois. It should be reduced to a sauce like consistency.
Step 7 | Panfry the fish fillets, calamari and prawns in a little olive oil.
Step 8 | Remove scallops from shell and pan fry in olive oil.
Step 9 | Cook clams and mussels in a little white wine until they open.

Real saffron Aioli:

Step 1 | In a small saucepan, add warm water and saffron powder. Mix, then add to the aioli. The aioli should be of a rusty yellow colour.

To serve the medley:

Step 1 | Arrange fish and seafood in a soup bowl, then add the hot bouillabaisse.
Step 2 | Garnish with microherbs.
Step 3 | Serve with saffron aioli and croutons on the side.




Philippe Mouchel
Philippe Mouchel

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