Low-carb bouillabaisse with saffron aioli

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!

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
4 servingservings

Ingredients

Bouillabaisse
  • 4 tbsp 4 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 225 ml white wine
  • 1 tsp 1 tsp dried thyme
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 18 oz. 500 g tomato puree
  • 2 2 orange, juice and zestoranges, juice and zest
  • 25 oz. 700 g salmon, boneless fillet fillet, cut into cubessalmon, boneless fillets fillet, cut into cubes
  • 5 oz. 150 g medium shrimp, cooked, peeled & deveined (optional)
Saffron aioli
  • 1 1 eggeggs
  • 1 cup 225 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

Instructions

Instructions are for 4 servings. Please modify as needed.

    Bouillabaisse

  1. 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.
  2. Mix in the tomato purée, orange zest, and orange juice, and cook for a few minutes.
  3. Add the cubed salmon to the saucepan, and cook for 3-5 minutes until the salmon is cooked through.
  4. Top the bouillabaisse with the shrimp, saffron aioli and dill. Garnish with the parsley right before serving.

    Saffron aioli

  1. Crack the egg into a tall and narrow mixing container. Using an immersion blender, blend the egg at low speed.
  2. 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.
  3. Add the saffron, lemon, chili and garlic, pulsing until combined. Season with salt, to taste.

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

8 comments

  1. Hafsertou
    Yes! I want to learn more about low carb and keto
    Reply: #2
  2. Kerry Merritt Team Diet Doctor

    Yes! I want to learn more about low carb and keto

    Here's a great place to get started! https://www.dietdoctor.com/low-carb

  3. Christine
    What gives this recipe so many carbs? It seems a lot higher than some of the other recipes at 19g.
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    What gives this recipe so many carbs? It seems a lot higher than some of the other recipes at 19g.

    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

  5. 1slpers
    the oranges
  6. Brenda
    We loved this recipe! We did half salmon, half cod.
  7. Katharine
    This recipe, just made tonight, is my favorite fish soup! Thank you. My partner suggests just 1 orange, but I think it is perfection with 2.
    Reply: #8
  8. Crystal Pullen Team Diet Doctor

    This recipe, just made tonight, is my favorite fish soup! Thank you. My partner suggests just 1 orange, but I think it is perfection with 2.

    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!

Leave a reply

Reply to comment #0 by