Bourride Provençale au Safran

1. Preparation of vegetables and fish:
In a cooking pot, heat the fish smoke with the garnished bouquet. Add the fennel, potatoes and saffron. Bake for 15 minutes.

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Insert fish pieces and let slow cook for 8 to 10 minutes.
2. Saffron aioli:
Mix the egg yolks, crushed garlic and saffron. Top with the olive oil to get a thick sauce.
3. Finishing:
Remove the fish and vegetables, then mix the broth with the aioli.
4. Service :
Serve warm with garlic rubbed croutons.
Total time: 50 minutes | Servings: 4 people