Bouillabaisse Sandwiches

Name: Bouillabaisse Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 8 slices country bread, toasted, rubbed with garlic; 1 small fennel bulb—halved, cored and very thinly sliced; 2 Tbsps each of fresh lemon juice and vegetable oil; 454 grams skinless halibut or mahimahi fillets; 79 milliliters mayonnaise; 4 servings Hot paprika, for sprinkling; 4 piquillo peppers, or 2 roasted bell peppers, halved; 1 large plum tomato, thinly sliced; 0 teaspoons saffron threads in 2 teaspoons hot water; 4 servings Salt and freshly ground pepper; 1 medium shallot, thinly sliced; 1 Tbsp unsalted butter; 473 milliliters watercress sprigs

Need a pescatarian main course? Bouillabaisse Sandwiches could be a spectacular recipe to try. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 29g of protein, 20g of fat, and a total of 440 calories. This recipe serves 4. Head to the store and pick up country bread, salt and pepper, saffron threads in 2 teaspoons water, and a few other things to make it today. To use up the lemon oil you could follow this main course with the Lemon Biscotti as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Stir the saffron into the mayonnaise; season with salt and pepper. Toss the watercress, fennel, shallot and lemon juice; season.

Ingredients you will need

Salt And Pepper

Lemon Juice

Mayonnaise

Watercress

Saffron

Shallot

Fennel

Melt the butter in the oil in a skillet. Season the fish with salt and pepper; cook over high heat for 3 minutes per side.

Ingredients you will need

Salt And Pepper

Butter

Fish

Cooking Oil

Equipment you will use

Frying Pan

Spread the bread with the saffron mayonnaise; sprinkle with paprika. Fill the sandwiches with the fish, peppers, tomato and watercress salad, and serve.

Ingredients you will need

Mayonnaise

Watercress

Paprika