Name: Bouillabaisse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 24 baguette, cut into 1/2-thick slices; 1 bay leaf; 59 milliliters fennel tops or coarsely chopped fennel bulbs; 2 liters Fish Stock , warm; 3 sprigs fresh parsley; 3 sprigs fresh thyme; 8 servings monkfish, halibut, cuttlefish, squid); 16 mussels, scrubbed and debearded; 907 grams new potatoes, peeled and sliced; 118 milliliters extra-virgin olive oil; 118 milliliters Pernod; 8 servings red snapper, sea bass, tilefish, grouper, striped bass; 1 teaspoon crumbled saffron threads; 680 grams tomatoes, peeled, seeded, and chopped (or left; 2 kilograms 5–6 lbs. cleaned assorted fish, whole if small (rascasse; 7 cloves garlic, peeled; 2 left whole, 5 crushed; 2 mediums yellow onions, peeled and sliced

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Bouillabaisse

Bouillabaisse is If you have parsley, pernod, fish, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.