Catalan Style Aioli Recipes

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EASY ALLIOLI, CATALAN GARLIC SAUCE RECIPE



Easy Allioli, Catalan Garlic Sauce Recipe image

Allioli: made from garlic and oil, is powerfully flavoured. This recipe uses roasted garlic for a smooth tasting sauce.

Provided by Helen Best-Shaw

Categories     Sauce

Time 15m

Number Of Ingredients 5

2 bulbs garlic
Juice 1/3 lemon
1 pinch Sea salt
45 ml good quality olive oil
Half an egg yolk

Steps:

  • Roast the whole bulbs of garlic at 200C/Gas Mark for 30 minutes, until they feel soft to the touch. Allow to cool
  • Peel the bulb and cloves: scrape the soft roasted garlic into the bowl of a small food processor, add pinch of salt and pulse for a few seconds scraping the sides down as you go.
  • Add the egg and lemon juice, and blend together for a few seconds.
  • Continue blending, and slowly drizzle in the oil, stopping from time to time to scrape the sides down.
  • Once thick with a mayonnaise like consistency check the flavour and add a little more salt if needed.

Nutrition Facts : Calories 72 kcal, Fat 7 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 7 mg, ServingSize 1 serving

CATALAN STYLE AIOLI



CATALAN STYLE AIOLI image

Categories     Condiment/Spread     Herb     No-Cook     Vegetarian     Healthy     Vegan     Raw

Yield 1 cup

Number Of Ingredients 4

Ingredients for one cup of aioli
3 cloves garlic - peeled
1 cup (25 cl) extra virgin olive oil
1 pinch salt

Steps:

  • Garlic cloves in your mortar, add a pinch of salt, and start pounding with the pestle. Pound and mash the garlic and the salt with the pestle until you obtain a very fine and smooth paste. This step is essential for binding garlic and olive oil properly with mortar and pestle. If your garlic paste is not smooth and fine enough, the aioli will tend to break much easier. Now, while you stir the mixture with the pestle in one hand, start adding the olive oil very slowly, almost drop by drop. Stir constantly until you obtain a thick paste.

BULLINADA (CATALAN FISH STEW WITH AIOLI)



Bullinada (Catalan Fish Stew With Aioli) image

Bullinada is a creamy Catalonian seafood stew infused with saffron and garlicky mayonnaise, and brimming with potatoes. This version, made entirely from fish fillets rather than a combination of fish and seafood, is adapted from the cookbook "Claudia Roden's Mediterranean." Ms. Roden writes that "it has a mysterious, delicate flavor and beautiful warm color," and that you can make it mostly in advance. Just add the fish a few minutes before serving so you can be sure it won't overcook.

Provided by Melissa Clark

Categories     seafood, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
8 garlic cloves, 6 minced and 2 finely grated, passed through a press or crushed to a paste
1/4 teaspoon saffron threads
8 cups fish stock, or use a combination of vegetable stock and clam juice
1/2 cup dry white wine
1 3/4 pounds new potatoes, peeled and cut into 1/2-inch-thick slices
1 teaspoon fennel seeds, crushed
Strips of zest from 1/2 orange
Salt and black pepper
1 3/4 pounds skinless fish fillets, such as hake or monkfish
3/4 cup prepared mayonnaise
Juice of 1/2 lemon, plus more to taste
1/2 teaspoon Aleppo pepper, plus more for serving
1/2 cup chopped flat-leaf parsley leaves, plus more for serving

Steps:

  • In a large pot, heat oil over medium. Add onions, stirring occasionally, and cook until they begin to soften, about 8 to 10 minutes. Stir in the minced garlic and cook until fragrant and lightly golden, 1 minute.
  • Stir in saffron, and pour in fish stock and wine. Add potatoes, fennel seeds, orange peel, a large pinch of salt and a few grinds of black pepper. Bring to a simmer, cover, and cook for about 25 minutes, until potatoes are tender.
  • Season fish with salt and pepper. Remove orange peels from soup and add fish. Cook, covered, over medium-low heat until fish is opaque and flaky, 4 to 14 minutes, depending on the thickness of the fillets. Using a metal spatula or knife, break the fish into chunks.
  • In a small bowl, whisk together the mayonnaise, lemon juice, remaining garlic and Aleppo pepper. Slowly stir in a ladle of hot stock into mayonnaise mixture. Gently stir mayonnaise mixture into simmering soup. Heat through, without reaching a boil (the mayonnaise will curdle). Stir in parsley and taste, adding more salt if you'd like. When serving, garnish with more parsley and Aleppo.

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