April 14 2020 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Low-carb bouillabaisse with saffron aioli
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!
USMetric
servingservings
Ingredients
Bouillabaisse
- 2 tbsp 2 tbsp unsalted butter
- 14 oz. 400 g fresh fennel bulb, cored & thinly sliced (save the dill for garnish)
- 2 2 garlic clove, mincedgarlic cloves, minced
- 1 pinch 1 pinch saffron
- 1 cup 240 ml white wine
- 1 tsp 1 tsp dried thyme
- 1 tsp 1 tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 2 cups 475 ml tomato puree
- 2 2 orange, juice and zestoranges, juice and zest
- 2 lbs 900 g salmon, boneless fillet fillet, cut into cubessalmon, boneless fillets fillet, cut into cubes
- 6 oz. 170 g medium shrimp, cooked, peeled & deveined
Saffron aioli
- 1 1 eggeggs
- 1 cup 240 ml light olive oil
- 1 tbsp 1 tbsp lemon juice
- 1 pinch 1 pinch saffron
- 1 1 garlic clove, mincedgarlic cloves, minced
- ¼ tsp ¼ tsp red chili flakes
- sea salt, to taste
Garnish
- 3 tbsp 3 tbsp fresh parsley, chopped
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- In a large saucepan, melt the butter over medium heat. Add the fennel, and fry for about 5 minutes, or until it is softened. Next, add the saffron, garlic, thyme, salt, and white wine, and stir to combine.
- Mix in the tomato purée, orange zest, and orange juice, and cook for a few minutes.
- Add the cubed salmon to the saucepan, and cook for 3-5 minutes until the salmon is cooked through.
- Top the bouillabaisse with the shrimp, saffron aioli and dill. Garnish with the parsley right before serving.
Bouillabaisse
- Crack the egg into a tall and narrow mixing container. Using an immersion blender, blend the egg at low speed.
- Keep the blender at the bottom of the container, and slowly pour in the oil. As the mixture thickens, lift and lower the blender to create a thick and creamy aioli.
- Add the saffron, lemon, chili and garlic, pulsing until combined. Season with salt, to taste.
Saffron aioli
Recommended special equipment
Immersion blender
Here's a great place to get started! https://www.dietdoctor.com/low-carb
The carbs come from the vegetables, herbs and spices. The yellow circle around the 19g indicates this is one of our more moderate low carb recipes; it's not part of our keto collection of recipes.
https://www.dietdoctor.com/how-low-carb-is-low-carb
Reducing the orange would also reduce carbs and if your partners doesn't believe the recipe would suffer... But I'm so glad you both enjoyed it!