Bouillabaisse with Rouille and Garlic Toasts

This pot of Provencal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth

hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic

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Name: Bouillabaisse with Rouille and Garlic Toasts
Prep time: 13 min
Cook time: 2 h
Total time: 2 h 13 min
Yield: 8
Cuisine: not set
Ingredients: 2 tablespoons Olive oil; 2 medium Onions finely chopped; 1 teaspoon Kosher Salt plus more; Freshly ground black pepper; 2 Leeks white and pale-green parts only, finely sliced (about 2 cups); 1 large Red tomato peeled, seeded, diced (about 1 cup; 12 sprigs Thyme tied in a bundle; 6 Garlic cloves sliced; 2 Bay leaves; 1/2 teaspoon Crumbled saffron threads; 1 cup Dry white wine; 8 cups Fish stock or low-sodium chicken broth; 1 large Jarred roasted red bell pepper peeled, coarsely chopped; 1 cup(packed) Soft white bread crustless 1/2 cubes; 1 large Egg yolk; 1 large Garlic clove sliced; 1/8 teaspoon(or more) Cayenne pepper; 1/2 cup Olive oil; 1 tablespoon(or more) Fresh lemon juice; Kosher salt and freshly ground pepper; 2 tablespoons Olive oil; 2 Garlic cloves minced; 1/2 teaspoon Crushed red pepper flakes; 6 lb Mussels scrubbed, debearded; 1 tablespoon Pernod or other anise-flavoured liqueur; 3 tablespoons Flat-leaf parsley coarsely chopped; Garlic toast

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INGREDIENTS

BOUILLABAISSE BROTH:
2 tablespoons Olive oil
2 medium Onions ; finely chopped
1 teaspoon Kosher Salt ; plus more
Freshly ground black pepper
2 Leeks ; white and pale-green parts only, finely sliced (about 2 cups)
1 large Red tomato ; peeled, seeded, diced (about 1 cup
12 sprigs Thyme ; tied in a bundle
6 Garlic cloves ; sliced
2 Bay leaves
1/2 teaspoon Crumbled saffron threads
1 cup Dry white wine
8 cups Fish stock ; or low-sodium chicken broth
ROUILLE:
1 large Jarred roasted red bell pepper ; peeled, coarsely chopped
1 cup(packed) Soft white bread ; crustless 1/2 cubes
1 large Egg yolk
1 large Garlic clove ; sliced
1/8 teaspoon(or more) Cayenne pepper
1/2 cup Olive oil
1 tablespoon(or more) Fresh lemon juice
Kosher salt and freshly ground pepper
ASSEMBLY:
2 tablespoons Olive oil
2 Garlic cloves ; minced
1/2 teaspoon Crushed red pepper flakes
6 lb Mussels ; scrubbed, debearded
1 tablespoon Pernod ; or other anise-flavoured liqueur
3 tablespoons Flat-leaf parsley ; coarsely chopped
Garlic toast

Servings

INSTRUCTIONS

Season broth to taste with salt and pepper. Remove from heat; discard thyme sprigs and bay leaves. no AHEAD: Broth can be made 1 day ahead. Let cool slightly; chill, uncovered, until cold. Cover; keep chilled.

ROUILLE Purée first 4 ingredients and 'A tsp. cayenne in a food processor, occasionally scraping down sides of bowl, until a smooth paste forms. With motor running, slowly drizzle in oil until a thick mayonnaise-like emulsion forms. Transfer to a medium bowl. Whisk in 1 Tbsp. lemon juice; season with salt, pepper, and more cayenne and lemon juice, if desired. Cover; chill for at least

1 hour while flavors meld. DO AHEAD: Rouille can be made 3 hours ahead. Keep chilled.

ASSEMBLY If chilled, rewarm bouillabaisse broth; cover and set aside.

Meanwhile, place oil in a pot large

enough to hold all mussels; heat over medium-high heat. Add garlic and red pepper flakes; cook, stirring constantly, until sizzling but not brown, 10-15 seconds. Add mussels, increase heat to high, and stir until evenly coated. Add Pernod; cover pot. Steam mussels, stirring once or twice, until they open, 7-10 minutes (depending on size of pot; discard any mussels that do not open). Stir in parsley and hot bouillabaisse broth. Ladle mussels and broth into bowls. Serve with rouille and garlic toast (rouille can be added to broth and spread on toast).

NOTES

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Bouillabaisse with Rouille and Garlic Toasts

BOUILLABAISSE BROTH:
2 tablespoons Olive oil
2 medium Onions finely chopped
1 teaspoon Kosher Salt plus more
 Freshly ground black pepper
2 Leeks white and pale-green parts only, finely sliced (about 2 cups)
1 large Red tomato peeled, seeded, diced (about 1 cup
12 sprigs Thyme tied in a bundle
6 Garlic cloves sliced
2 Bay leaves
1/2 teaspoon Crumbled saffron threads
1 cup Dry white wine
8 cups Fish stock or low-sodium chicken broth
 ROUILLE:
1 large Jarred roasted red bell pepper peeled, coarsely chopped
1 cup(packed) Soft white bread crustless 1/2 cubes
1 large Egg yolk
1 large Garlic clove sliced
1/8 teaspoon(or more) Cayenne pepper
1/2 cup Olive oil
1 tablespoon(or more) Fresh lemon juice
 Kosher salt and freshly ground pepper
 ASSEMBLY:
2 tablespoons Olive oil
2 Garlic cloves minced
1/2 teaspoon Crushed red pepper flakes
6 lb Mussels scrubbed, debearded
1 tablespoon Pernod or other anise-flavoured liqueur
3 tablespoons Flat-leaf parsley coarsely chopped
 Garlic toast

BOUILLABAISSE BROTH: Heat oil in a large heavy pot over medium-high heat. Add onions; season with salt and pepper. Cook, stirring occasionally, until onions are soft and light golden brown, about 10 minutes. Add leeks, next 5 ingredients, and 1 tsp. salt. Cook, stirring often, for 5 minutes. Add wine; cook until reduced by half, about 2 minutes. Add stock. Bring to a boil, reduce heat, and gently simmer for 15 minutes.
Season broth to taste with salt and pepper. Remove from heat; discard thyme sprigs and bay leaves. no AHEAD: Broth can be made 1 day ahead. Let cool slightly; chill, uncovered, until cold. Cover; keep chilled.

ASSEMBLY If chilled, rewarm bouillabaisse broth; cover and set aside.
Meanwhile, place oil in a pot large
enough to hold all mussels; heat over medium-high heat. Add garlic and red pepper flakes; cook, stirring constantly, until sizzling but not brown, 10-15 seconds. Add mussels, increase heat to high, and stir until evenly coated. Add Pernod; cover pot. Steam mussels, stirring once or twice, until they open, 7-10 minutes (depending on size of pot; discard any mussels that do not open). Stir in parsley and hot bouillabaisse broth. Ladle mussels and broth into bowls. Serve with rouille and garlic toast (rouille can be added to broth and spread on toast).

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Nutrition

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Serving Size: 1 Serving (646g)
Recipe Makes: 8 Servings

Calories: 424
Calories from Fat: 138 (33%)

Amt Per Serving		% DV

	Total Fat 15.4g	21 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 3.1g
Cholesterol 123.8mg		38 %
Sodium 1641.8mg		57 %
Potassium 1556.2mg		41 %
Total Carbohydrate 20.6g		6 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 19.2g
Protein 47.2g		67 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 424

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