Pink Shrimp Crostini, Bouillabaisse Relish and Saffron Aioli

Recipe courtesy Chef Lynn Crawford, 2009
Show: Pitchin' In Episode: Shrimp
TOTAL TIME: 1 hr 20 min
Prep: 40 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 6 servings
LEVEL: Difficult

ingredients

  • 2 tablespoons unsalted butter
  • 2 shallots, finely chopped
  • 1 pound pink shrimp, peeled and deveined
  • 1 tablespoon finely chopped fresh chives
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
  • Bouillabaisse Sauce, recipe follows
  • 1 baguette, sliced on the bias into 6 pieces, toasted
  • Bouillabaisse Relish, recipe follows
  • Saffron Aioli, recipe follows
BOUILLABAISSE SAUCE:
  • 1/2 cup olive oil
  • 3 cups finely diced fennel
  • 1 cup finely diced onion
  • 5 cloves garlic, finely diced
  • 3 cups peeled, seeded and finely diced Roma tomatoes
  • 1 cup peeled and finely diced red pepper
  • 2 tablespoons chopped fresh thyme
  • 1 cup dry white wine
  • 2 cups fish stock
  • 2 cups 1-inch cubed white fish, such as cod, halibut or fluke
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon Piment d'Espelette
  • Salt and freshly ground black pepper
SAFFRON AIOLI:
  • 1 large pinch saffron threads
  • 3 cloves garlic, peeled and finely chopped
  • 1 large egg
  • Freshly ground black pepper
BOUILLABAISSE RELISH:
  • 1 tablespoon olive oil
  • 1/4 cup finely diced carrot
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced fennel
  • 2 tablespoons finely diced onion
  • 1 tablespoon finely chopped basil
  • Salt and freshly ground black pepper
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Directions

Melt the butter in a large saute pan over medium-high heat. Add the shallots and cook until translucent, about 3 minutes. Add the shrimp and saute until cooked through, about 3 minutes. Add the chives and lemon juice, and season with salt and pepper.

Place a spoonful of the Bouillabaisse Sauce on a plate. Place a piece of baguette on top of the sauce, and then a large spoonful of the cooked shrimp. Top with the Bouillabaisse Relish. Finish with a spoonful of the Saffron Aioli.
Heat the oil in a large saucepan over medium-high heat. Add the fennel, onions and garlic and cook, stirring frequently to prevent sticking, for about 10 minutes. Then add the tomatoes, peppers and thyme. Continue to cook and stir for 8 minutes. Add the white wine and cook until it has reduced by half. Then add the fish stock. Increase the heat and bring to a boil. Add the fish and decrease the heat to a simmer. Cook for 5 minutes. Add the basil and Espelette, then turn off the heat and let cool slightly. Place the sauce into a blender and blend until smooth. Season with salt and pepper.

Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
In small saucepan, heat the saffron threads and 1 tablespoon water to a boil and set aside to cool. Put the garlic in a small bowl with the egg and some pepper and whisk until combined. Slowly whisk in the olive oil, in drops at first and increasing the amount added as the sauce thickens. Add the lemon juice, saffron water and season with salt and pepper.

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
Heat the olive oil in a small skillet over medium heat and saute the carrot, celery, fennel and onions until soft, about 5 minutes. Add the basil. Season with salt and pepper.

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