Gochujang Korean Style Shrimp Bouillabaisse

 

https://www.aveceric.com/all-recipes/gochujang-korean-style-shrimp-bouillabaisse

Serves 4

INGREDIENTS

2 tablespoons vegetable oil
2 heads fennel, fronds removed (reserve a few for garnish) and small diced
3 leeks, sliced, then washed
2 heads garlic, peeled and sliced
1 tablespoon saffron threads
2 medium tomatoes; peeled, seeded, and chopped
3 tablespoons Gochujang
½ cup Pernod
2 quarts chicken stock
2 Yukon gold potatoes; boiled whole, peeled, and medium diced
2 lb. shrimp, peeled and deveined
½ small baguette, sliced and toasted 
4 tablespoons aioli (see recipe)

AIOLI:

1 cup mayonnaise
½ teaspoon saffron threads
1 clove garlic, mashed to a paste
Fine sea salt and freshly ground white pepper

DIRECTIONS 

Heat a medium sized pot over medium heat with vegetable oil. Add the fennel, leeks, garlic and saffron and sweat until tender. Add the chopped tomatoes and Gochujang and cook down until most of the water is cooked out. Add the Pernod and cook down for 2-3 minutes to cook off the alcohol. Pour in the chicken stock and bring up to a boil. Reduce heat to a simmer and cook for about 15 minutes. Add the diced potatoes and shrimp to the pot. Turn off the heat and let the shrimp finish cooking in the hot liquid.
To serve, lay out 4 bowls. Spoon the vegetables on the bottom of the bowls. Arrange the shrimp in a circle on top of the vegetables. Garnish the top of the bouillabaisse with a crouton that is spread with aioli and the reserved fennel fronds.

AIOLI

Bring about 1/2 cup of water to a boil. Spoon out 2 teaspoons of the water and pour over the saffron threads to “bloom”.  In a small bowl, mix together the mayonnaise, saffron water and garlic paste.  Season to taste with salt and pepper.  Refrigerate for up to three days.