Bouillabaisse of Nohu with "Aioli"

Recipe courtesy of Chef Mavro, Honolulu, Hawaii, Chef George Macrothalassitis
TOTAL TIME: 1 hr 50 min
Prep: 35 min
Inactive Prep: --
Cook: 1 hr 15 min
YIELD: 6 servings
LEVEL: Intermediate


  • 4 pounds whole nohi (Hawaiian rock cod) scaled and cleaned
  • 2 pounds small whole popaa or mempachi, scaled and cleaned
  • 4 tablespoons olive oil
  • 1 Maui onion, finely chopped
  • 4 tomatoes, peeled and chopped
  • Bouquet garni (1 sprig parsley, 2 bay leaves, 1 sprig thyme, 1 leek leaf, wrap with cheese cloth and tie into bundle)
  • 8 cloves garlic
  • 5 quarts water
  • Salt and freshly ground black pepper
  • Pinch cayenne pepper
  • 2 teaspoons saffron powder
  • 2 russet potatoes, peeled and sliced into 1/4-inch cubes
  • AIOLI:
    • 6 cloves garlic, pureed
    • 2 egg yolks*, room temperature
    • Salt and freshly ground black pepper
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      Remove the fillet from the nohu, be sure to remove all the bones and slice the fish into 1-inch medallions. Reserve the scraps for the soup. In a soup pot, saute the fish scraps and the small popaa in the olive oil over high heat. Add the chopped onions, tomatoes, bouquet garni, garlic cloves, water, salt, pepper, cayenne pepper, and saffron. Bring to a boil for 5 minutes, then simmer for 1 hour.

      Put the soup on low heat add the potatoes and poach for 5 minutes. Add the nohu medallions in the soup and poach for 5 more minutes.

      In a mixing bowl, combine the garlic puree with the egg yolks, salt and pepper. Add the oil very slowly and whip continuously to get a mayonnaise consistency.

      Serve the soup in individual soup plates with the fish medallions, the potatoes and the aioli, also called a "rouille", and croutons on the side.

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