Pink Shrimp Crostini, Bouillabaisse Relish and Saffron Aioli

Deselect All

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

Bouillabaisse Sauce:

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

Bouillabaisse Relish:

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

Saffron Aioli:

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