Equipment
Ingredients
Rouille
- 15 ml warm water
- ⅛ g saffron threads
- 2 garlic, minced
- 1 pasteurized egg yolk, room temperature
- 15 ml lemon juice, freshly squeezed
- 1 g cayenne pepper
- 100 ml olive oil
Stew Base
- 30 ml olive oil
- 1 onion, diced
- 1 fennel bulb, cored and thinly sliced
- 3 garlic, minced
- 30 g tomato paste
- 150 ml dry white wine
- 400 g crushed tomatoes
- 1000 ml fish stock
- ½ g saffron threads
- 1 orange peel, wide strip, pith removed
- 1 star anise, whole
Seafood and Potatoes
- 400 g waxy potatoes, peeled and cubed
- 300 g raw shrimp, peeled and deveined
- 300 g sea scallops, side muscle removed
- 5 g sea salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Combine 15ml of warm water and 0.1g of saffron threads in a small bowl. Stir briefly and let steep for 10 minutes to draw out the color and aromatics for the rouille.
In a food processor, blend 2 minced cloves of garlic, the pasteurized egg yolk, lemon juice, cayenne pepper, and the steeped saffron mixture. With the motor running, slowly drizzle in 100ml of olive oil drop-by-drop initially, then in a thin stream, until a thick, mayonnaise-like emulsion forms. Transfer to an airtight container and refrigerate.
Heat 30ml of olive oil in a Dutch oven over medium heat. Add the diced onion, sliced fennel, and 3 cloves of minced garlic. Cook, stirring occasionally, until the vegetables are softened and translucent but not browned, about 10 minutes.
Stir the tomato paste into the softened vegetables and cook for 2 minutes until it deepens in color. Pour in the dry white wine, scraping up any fond from the bottom of the pot, and reduce the liquid by half.
Add the crushed tomatoes, fish stock, 0.5g saffron threads, orange peel strip, star anise, and cubed potatoes. Bring to a gentle simmer and cook until the potatoes are tender when pierced with a knife, about 20 minutes.
Reduce the heat so the broth drops to a bare simmer at 85 C or 185 F. Season the shrimp and scallops with salt and pepper, then gently submerge them in the liquid. Poach gently until the seafood is just cooked through, reaching an internal temperature of 63 C or 145 F for food safety, about 4 to 5 minutes.
Remove the pot from the heat. Discard the orange peel and star anise. Ladle the hot broth, potatoes, and poached seafood into warmed, wide bowls. Top each portion with a generous spoonful of the prepared rouille immediately before serving.
Chef's Notes
- Steeping the saffron in warm water before emulsifying it into the rouille hydrates the delicate threads, ensuring maximum color and flavor extraction rather than leaving dry flecks in the sauce.
- Waxy potatoes like Yukon Golds hold their cellular structure during the 20-minute simmer, whereas starchy alternatives like Russets will break down and muddy the delicate saffron broth.
- To prevent foodborne illness, the use of pasteurized eggs in the rouille is strongly recommended, especially when serving vulnerable populations.
- The inclusion of star anise and orange peel is a classic Provencal technique; their subtle aromatic compounds elevate the sweetness of the fennel and the briny depth of the seafood without overpowering the dish.
Storage
Refrigerator: 2 days — Store the rouille separately in an airtight container.
Reheating: Gently warm the broth and potatoes over low heat until steaming. Do not allow to boil, as the seafood will rapidly overcook.
