Prep Time: 30 minutes
Cook Time: 30 minutes
- kosher salt and pepper to taste
- ⅛ tsp saffron
- 2 tsp warm water
- ½ cup mayonnaise
- 1 garlic clove
- ¼ tsp smoked paprika
- juice from half a lemon (about 1 ½ tbsp)
- ¼ cup olive oil
- 4 garlic cloves, minced
- 1 onion, chopped
- 1 small fennel bulb, chopped (save the fronds)
- 3 tbsp tomato paste
- 6 cups seafood stock or water
- ½ dry white wine
- 1 bay leaf
- ¼ tsp saffron
- 4 oz mussels, cleaned
- 8 littleneck clams, cleaned
- 8 oz shrimp, shelled and deveined
- 4 dry sea scallops (about 5 oz), halved
- chopped fresh parsley for garnish
- 4 – ½ inch thick bread slices
- 2 tbsp butter, softened
- Preheat oven to 400°F. Combine the aioli saffron and water in a small bowl. Allow to steep for 15-20 minutes.
- Heat the oil in a large Dutch oven over medium heat. Add the garlic, onion and fennel. Cook until aromatic and the vegetables have started to soften, but not darkly browned, about 6-8 minutes.
- Add the tomato paste and cook until fragrant, about 1 minute. Carefully pour the wine in and cook for 2 minutes scraping the bottom of the pan to release any bits stuck to the bottom.
- Add the broth, bay leaf, and saffron. Bring to a boil and then reduce the heat to a simmer. Season with salt and pepper. Cook for 20 minutes.
- While the soup is cooking, spread butter on each side of the bread slices and evenly arrange on a baking sheet. Toast in the oven for 10 minutes or until golden brown. Blend all of the aioli ingredients together until smooth. Season with salt and pepper.
- Add the mussels and clams. Cover and cook for 6 minutes.
- Add the shrimp and scallops. Cover and cook for 3 minutes more or until the shrimp has turned pink and the mussels and clams have opened. Discard any mussels or clams that are still closed.
- Remove bay leaf. Season to taste with salt and pepper. Divide seafood and broth evenly amongst bowls. Garnish with fennel fronds and chopped parsley. Serve with toasted bread smeared with aioli.