Gochujang Shrimp Bouillabaisse | Rumi Spice

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