Seafood Bouillabaisse with Aioli

Festive, yummy and simple although it has many ingredients

4 - 6 portions Easy to adjust portions with adding a little bit more fish and water

Aioli:

1-2 Cloves Garlic
1/2 Cup Mayonnaise
1/2 Lime
Dash of Cayenne
Salt & White Pepper to taste

1. Chop garlic fine.
2. Zest and juice the lime
3. Mix all ingredients and taste off with salt & pepper


Bouillabaisse:

Part 1
1 Medium Yellow Onion
1/2 Medium Fennel Bulb
1 Carrot
1 Celery Stick
3 Tbsp Vegetable Oil

4 Tomatoes
1 Orange
2 Garlic Cloves
1/4 Bunch Parsley Stems Keep leafs for decorating soup

1 Bay Leaf
1 Tbsp Thyme
1 Pinch Saffron (4-5 treads)

2 Cups White Wine Recommended Riesling
4 Cups Water More water will be needed to add later on when liquid evaporates
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Part 2

5-6 Red Baby Potatoes

2 lbs Fish fillets - anything type with white and firm flesh, like Cod, Talapia, Sea Bass, John Dory, Red Snapper - at least 2 different types of fish for variation of flavor and texture is recommend
1 Cup Blue Mussels
8-10 Raw Shrimp

Salt & White Pepper to taste

1. Cut onion, fennel, carrot and celery into bite size pieces. Saute in oil until golden.
2. Cut tomatoes into bite size pieces, cut potatoes in half, zest and juice orange, chop garlic and parsley stems.
3. Pour all ingredients from part one into a big pot and let simmer for at least an hour. The longer you cook the more concentration in flavor. You always want to have enough water in the pot to cover all ingredients, so add when needed.
4. Add a little salt and pepper to balance flavor.
5. Cut fish into bite size pieces, wash and scrub mussels, clean off shell and vein from shrimp.
Good to know: If mussels are broken or if an open mussel won't close its shell when tapping on it, don't use them. Be aware though that if the mussels have been iced, they might be paralyzed and will need to "warm up" before they "show any action."
6. Add potatoes into pot and cook until 1/2 way done.
7. Add fish into pot and cook until 1/2 way done.
8. Add mussels and shrimp and cook until mussels shells are open and shrimp have turned to red color.
Good to know: Do not force open any mussel shells; do not eat the ones that stay closed after being cooked.
9. Serve in deep bowls with a spoon of aioli and chopped parsley leafs on top.

Enjoy with a glass of Riesling and a good baguette!