1/2 teaspoon saffron threads
1 cup mayonnaise
1 clove garlic, mashed to a paste
Fine sea salt and freshly ground white pepper
2 tablespoons vegetable oil
3 leeks, sliced
2 heads garlic, peeled and sliced
2 heads fennel, diced small, saving some fronds for the garnish
1/2 teaspoon orange zest
1 tablespoon saffron threads
1/2 cup Pernod
2 medium tomatoes, peeled, seeded and chopped
3 tablespoons gochujang (see Cook's Note)
2 quarts chicken stock
2 Yukon Gold potatoes, boiled whole, peeled and medium diced
2 pounds shrimp, peeled and deveined
Salt and freshly ground pepper
1/2 small baguette, sliced and toasted
Gochujang is a spicy, slightly sweet fermented chili paste popular in Korean cuisine. You can find it in Asian supermarkets and specialty food stores.
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