Low-Carb Bouillabaisse (Seafood Stew) with Saffron Aioli – Recipe

Name: Low-Carb Bouillabaisse (Seafood Stew) with Saffron Aioli – Recipe
Ingredients: 4 tbsp unsalted butter; 14 oz. fresh fennel bulb, cored & thinly sliced (save the dill for garnish); 3 garlic cloves, minced; 2 pinches saffron; 1 cup white wine; 1 tsp dried thyme; 1 tsp salt; 1/4 tsp ground black pepper; 18 oz. tomato puree; 2 oranges, juice and zest; 25 oz. salmon fillet, cut into cubes; 5 oz. medium shrimp, cooked, peeled & deveined (optional); 1 egg; 1 cup light olive oil; 1 tbsp lemon juice; 1/4 tsp red chili flakes; sea salt, to taste; 3 tbsp fresh parsley, chopped

"This fresh new take on a classic Provençal seafood stew has become one of our favorite dishes, all year around! Tender salmon comes together with delicate broth flavored with fennel, orange and tomato. Top with shrimp, saffron aioli and dill. Delicious!..."

INGREDIENTS

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4 tbsp unsalted butter

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14 oz. fresh fennel bulb, cored & thinly sliced (save the dill for garnish)

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3 garlic cloves, minced

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2 pinches saffron

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1 cup white wine

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1 tsp dried thyme

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1 tsp salt

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1/4 tsp ground black pepper

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18 oz. tomato puree

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2 oranges, juice and zest

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25 oz. salmon fillet, cut into cubes

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5 oz. medium shrimp, cooked, peeled & deveined (optional)

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1 egg

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1 cup light olive oil

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1 tbsp lemon juice

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1/4 tsp red chili flakes

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sea salt, to taste

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3 tbsp fresh parsley, chopped

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