Bouillabaisse with Rouille and Garlic Toasts

Name: Bouillabaisse with Rouille and Garlic Toasts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 8 servings Freshly ground black pepper; 0 teaspoons (or more) cayenne pepper; 237 milliliters dry white wine; 1 large egg yolk; 2 liters fish stock (click for recipe) or low-sodium chicken broth; 3 Tbsps coarsely chopped flat-leaf parsley; 1 large garlic clove, sliced; 2 garlic cloves, minced; 6 garlic cloves, sliced; 1 teaspoon kosher salt plus more for seasoning; 8 servings Kosher salt and freshly ground black pepper; 473 milliliters leeks, white and pale-green parts only, finely sliced (about; 1 Tbsp (or more) fresh lemon juice; 3 kilograms mussels, scrubbed, debearded; 118 milliliters olive oil; 2 Tbsps olive oil; 2 mediums onions, finely chopped; 1 Tbsp Pernod or other anise-flavored liqueur; 1 teaspoons crushed red pepper flakes; 1 large jarred roasted red bell pepper, peeled, coarsely chopped; 1 teaspoons crumbled saffron threads; 12 sprigs thyme, tied in a bundle; 8 servings Garlic toast; 237 milliliters large red tomato, peeled, seeded, diced (about

Bouillabaisse with Rouille and Garlic Toasts might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 456 calories, 28g of protein, and 27g of fat per serving. This recipe serves 8. A mixture of garlic clove, leeks, fish stock, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the toast you could follow this main course with the Cinnamon Toast Ice Cream {dairy free} as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oil in a large heavy pot over medium-high heat.

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Cooking Oil

Equipment you will use

Pot

Add onions; season with salt and pepper. Cook, stirring occasionally, until onions are soft and light golden brown, about 10 minutes.

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Salt And Pepper

Onion

Add leeks, next 5 ingredients, and 1 tsp. salt. Cook, stirring often, for 5 minutes.

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Leek

Salt

Add wine; cook until reduced by half, about 2 minutes.

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Wine

Add stock. Bring to a boil, reduce heat, and gently simmer for 15 minutes.Season broth to taste with salt and pepper.

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Salt And Pepper

Stock

Remove from heat; discard thyme sprigs and bay leaves.DO AHEAD: Broth can be made 1 day ahead.

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Fresh Thyme

Bay Leaves

Broth

Let cool slightly; chill, uncovered, until cold. Cover; keep chilled.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.

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Bouillabaisse

Mussels

Broth

Cooking Oil

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Pot

Add garlic and red pepper flakes; cook, stirring constantly, until sizzling but not brown, 1015 seconds.

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Red Pepper Flakes

Garlic

Add mussels, increase heat to high, and stir until evenly coated.

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Mussels

Add Pernod; cover pot. Steam mussels, stirring once or twice, until they open, 710 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.

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Bouillabaisse

Mussels

Parsley