Bouillabaisse of Nohu with "Aioli"

Recipe courtesy of George Mavrothalassitis

Show: Follow That Food

Episode: Follow That Saffron

Bouillabaisse of Nohu with "Aioli"

Name: Bouillabaisse of Nohu with "Aioli"
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 servings
Ingredients: 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; 6 cloves garlic, pureed; 2 egg yolks*, room temperature; Salt and freshly ground black pepper; 2 cups extra-virgin olive oil; Croutons (1/2 French baguette cubed and toasted)

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Level: Intermediate
Total: 1 hr 50 min

Prep: 35 min
Cook: 1 hr 15 min

Yield: 6 servings

Level: Intermediate
Total: 1 hr 50 min

Prep: 35 min
Cook: 1 hr 15 min

Yield: 6 servings

Ingredients

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

2 cups extra-virgin olive oil

Croutons (1/2 French baguette cubed and toasted)

Directions

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chef George Mavrothalassitis, Chef Mavro, Honolulu, HI

My Private Notes

Show: Follow That Food

Episode: Follow That Saffron

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Bouillabaisse of Nohu with "Aioli"

Aioli:

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