Friday, March 19, 2010
Bouillibaisse With Garlic Aioli
I blogged a couple of weeks ago about wanting to make bouillabaisse while in Florida visiting my friend JB. My goal was to try to replicate the bouillabaisse she and I had a couple of years ago at the Beach Bistro on Ana Maria Island. I had found a recipe in Cooking Light that was supposedly the Beach Bistro’s, but I knew I would need to make fish stock instead of using the clam juice called for in that version. I also knew that something – some kind of garnish or other accompaniment -- was missing. And I had no idea what it could be. Fortunately, JB suggested that we just call the restaurant and ask them, and then (in a way that is wonderfully typical of her), she did. It turns out that their bouillabaisse is served with a garlic aioli. I am guessing this was left out of the Cooking Light version since there is not really a light way to make Aioli.
We assigned the task of making of the Aioli to J, JB’s daughter. She and I looked at a couple of different recipes, but settled on the one in New Basics because it is made in the food processor and doesn’t have any weird ingredients like French bread soaked in milk. J halved the recipe.
1 ½ tablespoons minced garlic
2 egg yolks
1 tablespoon lemon juice
½ teaspoon salt
1 ¼ cups best quality extra virgin olive oil
Smash the garlic with the blade of a large knife, then peel and mince finely. Combine the garlic with the egg yolks, lemon juice and salt in the bowl of a food processor. With the motor running, slowly add the oil. Process until smooth.
I made the fish stock from a combination of the recipes in The Joy of Cooking and The Art of French Cooking – fish bones and shrimp shells simmered with vegetables and a bit of pernod. The stock was grand, the fish was very fresh and perfectly cooked, but the aioli was the star that pulled it all together.