This recipe incorporates the components of a bouillabaisse into a risotto. The broth used to gradually soften the rice is seasoned with saffron, fennel and garlic, as it would be for the Marseillaise fish stew. The garlic mayonnaise, aioli, adds a finishing touch of sleek richness. As for the specifics of the seafood, I've used mussels, scallops, monkfish and shrimp, the last added at the very end to avoid overcooking. In place of monkfish you might consider halibut, tilefish or Alaskan black cod; clams could replace the mussels, and chunks of lobster could also be added. But salmon does not belong in this crowd.
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Florence Fabricant | 2019-12-25
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