2 tablespoons unsalted butter
2 shallots, finely chopped
1 pound pink shrimp, peeled and deveined
1 tablespoon finely chopped fresh chives
1/2 lemon, juiced
Salt and freshly ground black pepper
Bouillabaisse Sauce, recipe follows
1 baguette, sliced on the bias into 6 pieces, toasted
Bouillabaisse Relish, recipe follows
Saffron Aioli, recipe follows
1/2 cup olive oil
3 cups finely diced fennel
1 cup finely diced onion
5 cloves garlic, finely diced
3 cups peeled, seeded and finely diced Roma tomatoes
1 cup peeled and finely diced red pepper
2 tablespoons chopped fresh thyme
1 cup dry white wine
2 cups fish stock
2 cups 1-inch cubed white fish, such as cod, halibut or fluke
2 tablespoons chopped fresh basil
1 teaspoon Piment d'Espelette
Salt and freshly ground black pepper
1 tablespoon olive oil
1/4 cup finely diced carrot
1/4 cup finely diced celery
1/4 cup finely diced fennel
2 tablespoons finely diced onion
1 tablespoon finely chopped basil
Salt and freshly ground black pepper
1 large pinch saffron threads
3 cloves garlic, peeled and finely chopped
1 large egg
Freshly ground black pepper
1 cup olive oil
1 tablespoon lemon juice
Salt
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