Southern French Fish and Seafood Stew with Saffron Chili Aioli

Southern French Fish and Seafood Stew with Saffron Chili Aioli

Immerse yourself in the vibrant flavors of the Mediterranean with this Southern French-inspired Fish and Seafood Stew. This hearty main course, enriched with aromatic herbs and spices, presents a quick and easy way to enjoy the ocean's bounty. Paired with a creamy saffron chili aioli, this dish is sure to become a favorite for seafood lovers.

Ingredients

• 🦐 500ml Knorr Professional Shellfish Fond
• 🫒 Olive Oil: amount not specified
• 🥕 1-2 medium Carrots, cut into small half-moons
• 🌿 1 small Parsley Root or Celeriac, cut into small cubes
• 🧅 1 medium Onion, chopped into small chunks
• 🧄 3-4 cloves Garlic, peeled and chopped
• 🌿 A few fresh sprigs of Thyme
• 🍅 A generous squeeze of Tomato Paste
• 🍅 400g can Crushed Tomatoes
• 🍊 Grated zest from 1/2 Orange
• 🍊 Juice from 1/2 Orange
• 🐟 150-200g Salmon Fillet, cut into coarse pieces
• 🐟 150-200g Cod Fillet, cut into coarse pieces
• 🦞 Meat extracted from 1 small Cooked Lobster
• 🍤 Pre-cooked Peeled Shrimp, amount not specified
• 🥡 500g Fresh Blue Mussels
• 🌿 A small bunch of Chives, finely chopped
• 🌿 A small bunch of Dill, finely chopped
• 🌿 A small bunch of Parsley, finely chopped
• 🧂 Salt & Black Pepper, to taste

For the Saffron Chili Aioli

• 🥚 200g Hellmann's Mayonnaise
• 🌾 A pinch of Saffron
• 🧄 1 clove Garlic, minced
• 🌶️ A generous dash of Sriracha Sauce

Instructions

1- Prepare Vegetables:

• Finely chop the carrots, parsley root, onion, and garlic.

2- Sauté Aromatics:

• Heat olive oil in the Dutch oven.
• Add vegetables and sauté until softened without browning.

3- Build the Stew Base:

• Stir in tomato paste and cook for a minute.
• Add crushed tomatoes, shellfish fond, and thyme. Stir well.

4- Simmer Base:

• Bring to a simmer and cook for 10-15 minutes to allow flavors to meld.

5- Prepare Seafood:

• Peel shrimp, extract lobster meat, and cut the fish fillets into coarse pieces.
• Clean mussels, discarding any that remain closed after cooking.

6- Make Saffron Chili Aioli:

• Mix mayonnaise, saffron, minced garlic, and Sriracha in a bowl.

7- Finish the Stew:

• Add salmon and cod. Gently place mussels into the stew.
• Cover and cook until fish firms up and mussels open.

8- Add Remaining Seafood:

• Stir in shrimp and lobster to warm through before serving.

9- Garnish and Serve:

• Ladle stew into bowls, garnish with chives, dill, and parsley.
• Serve with fresh bread and saffron chili aioli. Finish with orange zest and juice for extra zest.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 500 per serving
Protein: 40g
Fats: 20g
Carbohydrates: 25g
Equipment: Large Enameled Cast-Iron Dutch Oven (similar to Le Creuset), Chef's Knife (large, all-purpose), Paring Knife, Wooden Cutting Board, Spoon for mixing, Bowls for ingredients, Grater for orange peel

Cooking Tips

• Quick Prep: Cut vegetables small for speedy cooking.
• Fond Flavor: Use Knorr Professional Shellfish Fond for a deep, seafood-rich flavor.
• Balanced Spice: Adjust Sriracha in aioli for desired spice level.
• Bright Zest: Add orange zest/juice at the end for a fresh, aromatic touch.

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Southern French Fish and Seafood Stew with Saffron Chili Aioli