Prep time: 10 minutes Cook time: 45 minutes Four For the bouillabaisse For the saffron aioli To serve 1. Heat the olive oil ...

1 pinch saffron threads 2 cloves garlic 2 bay leaves 2 pounds new potatoes, peeled and cut into 1½-inch pieces 3 whole fish (such as branzino, red snapper, striped bass and/or monkfish), about 3 ...

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To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened. Add the wine, water or fish ...

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