Photo: Bouillabaisse of Nohu with "Aioli" Recipe
Ingredients
- 4 pounds whole nohi (Hawaiian rock cod) scaled and cleaned
- 2 pounds small whole popaa or mempachi, scaled and cleaned
- 4 tablespoons olive oil
- 1 Maui onion, finely chopped
- 4 tomatoes, peeled and chopped
- Bouquet garni (1 sprig parsley, 2 bay leaves, 1 sprig thyme, 1 leek leaf, wrap with cheese cloth and tie into bundle)
- 8 cloves garlic
- 5 quarts water
- Salt and freshly ground black pepper
- Pinch cayenne pepper
- 2 teaspoons saffron powder
- 2 russet potatoes, peeled and sliced into 1/4-inch cubes
Aioli:
- 6 cloves garlic, pureed
- 2 egg yolks*, room temperature
- Salt and freshly ground black pepper
- 2 cups extra-virgin olive oil
- Croutons (1/2 French baguette cubed and toasted)
Directions
Remove the fillet from the nohu, be sure to remove all the bones and slice the fish into 1-inch medallions. Reserve the scraps for the soup. In a soup pot, saute the fish scraps and the small popaa in the olive oil over high heat. Add the chopped onions, tomatoes, bouquet garni, garlic cloves, water, salt, pepper, cayenne pepper, and saffron. Bring to a boil for 5 minutes, then simmer for 1 hour.
Put the soup on low heat add the potatoes and poach for 5 minutes. Add the nohu medallions in the soup and poach for 5 more minutes.
In a mixing bowl, combine the garlic puree with the egg yolks, salt and pepper. Add the oil very slowly and whip continuously to get a mayonnaise consistency.
Serve the soup in individual soup plates with the fish medallions, the potatoes and the aioli, also called a "rouille", and croutons on the side.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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