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Le Grand Aioli Provence Recipe

Grand Aioli is a Provencal Classic

Allow enough time as each vegetable should be cooked separately to ensure they are not overcooked. The dish can be served warm or at room temperature making it a perfect main course for hot days too.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Dish
Cuisine French, Provencal
Servings 6 people


  • 6 pieces Fresh Cod Fish
  • 2 Cooked Beets
  • 2 Carrots
  • 2 Turnips
  • 3 Potatoes
  • 200 g (5 oz) Mixed Green Vegetables green beans or peas, asparagus
  • 12 large Mussels
  • 6 Sea Snails
  • 1 recipe Aioli sauce (below)
  • 1 bunch Mixed Herbs oregano or basil
  • 2 pinches Saffron
  • 3 Tbsp olive oil
  • Salt and Pepper

For the Aioli Sauce:

  • 2 Garlic Cloves
  • 1 Potato cooked and peeled
  • 10 ml Sunflower oil
  • 10 ml olive oil
  • 1 Egg Yolk
  • 1 pinch Saffron


  • Boil each vegetable separately and stop the cooking when the vegetable is tender but not overcooked (shock in cold water) drain and reserve.
  • Boil the mussels with 1 tablespoon olive oil, stop as soon as they are open. Keep only one half of the shell (the one with the mussel of course)
  • Make 6 cylinders with the 3 potatoes and boil them in water with salt and saffron until tender, keep warm.
  • In a baking dish, add olive oil, salt pepper and place the 6 fillets of fish, add more salt and pepper and a few leaves of the herbs of your choice, cover with cling film or aluminium foil.
  • Warm the oven to 110ºC (270ºF) and cook the fish 30 minutes.
  • Reheat all your vegetables in the oven and present on a plate the way you like.
    Le Grand Aioli Preparation
  • Serve with the Aioli sauce.
    Le Grand Aioli Provencal

To Make Aioli Sauce:

  • In a mortar or a food processor, add the cooked potato, saffron, salt, pepper and garlic.
  • Make a paste, add the egg yolk, mix well, slowly add the oils… if too thick add a spoon of cold water.
Keyword Fish, Garlic
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