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
6 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
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Instructions

    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.

Recommended special equipment

Immersion blender

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What did you think? Please share your thoughts in the comment section below!

9 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!

  9. Andrea
    I made a few modifications because i didn't have all of the ingredients on hand. I used tomato paste and vegetable broth instead to make the broth. Mahi mahji instead of salmon, and sherry instead of white wine. It was delicious! It's a wonderful recipe. Super light and satisfying. I love how easy the aioli was to make too! Thank you DD!!!

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