Bouillabaisse with Rouille and Garlic Toasts

A bowl of mussels soaked in a broth of saffron, tomato and fresh herbs. 

Ingredients:

Bouillabaisse Broth

  • 2 tbsp. – extra virgin olive oil
  • 2 ea. –  medium white onions, diced
  • Salt and pepper to taste
  • 2 cups – finely diced leeks
  • 1 cup – diced and peeled tomatoes
  • 10 fresh parsley sprigs, tied together for easy removal later
  • 6 ea. – large garlic cloves,  thinly sliced
  • 2 ea. – bay leaves
  • 1/2 tsp. – crumbled saffron
  • 1 cup –  dry white wine
  • ½ gal. – fish stock

Rouille

  • 1ea. –  large roasted red pepper, skinned, and loosely chopped
  • 1 cup –  (packed) ½ cubes of soft white bread (no crust)
  • 1 ea. – large egg yolk
  • 1 ea. – large garlic clove, sliced
  • 1/8 tsp. –  cayenne pepper
  • ½  tbsp. – extra virgin olive oil
  • 1 tbsp. –  fresh squeezed lemon juice
  • Salt and freshly ground pepper to taste

Assembly

  • 2 tbsp. –  extra virgin olive oil
  • 2 ea. – large garlic cloves, finely diced
  • ½ tsp. – crushed red pepper flakes
  • 6 lbs. – live mussels, scrubbed clean.
  • 1 tbsp. – Pernod (an anise-flavored liquor)
  • 3 tbsp. –  loosely chopped flat-leaf parsley
  • Garlic bread

Directions:

Bouillabaisse Broth

  • Begin by heating oil in a large pot over medium heat.
  • Add onion, and season with salt and pepper.
  • While stirring occasionally, continue to cook the onion until soft and golden brown (approx. 10 min).
  • Add leeks, tomato, thyme, garlic, bay leaves and saffron with 1 tsp. salt and sauté for 5 minutes.
  • Add wine and continue to cook for 2-3 minutes until reduced in half.
  • Add stock and bring to a boil and let simmer for 15 minutes.
  • Season broth to taste with salt and pepper.
  • Remove from heat and remove thyme sprigs and bay leaves.
  • Broth can be made ahead of time. Just chill and keep refrigerated.

Rouille

  • Puree red pepper, bread, garlic, egg yolk, and 1/8 tsp. of cayenne pepper in a food processor until a paste forms. Take time to scape sides of bowl so ensure all ingredients are evenly combined.
  • On low speed, gently pour oil into mixture until the paste turns to the consistency of mayonnaise.
  • Transfer to a bowl and add 1 tbsp. lemon juice
  • Season to taste with salt, pepper, and more cayenne, if desired.
  • Allow the flavors to combine by chilling for at least one hour.
  • This can also be made up to three hours ahead of time. Keep chilled.

Assembly

  • Begin by reheating bouillabaisse broth
  • While reheating, place oil in another pot, large enough to hold all the mussels.
  • Over medium-high high heat oil and add garlic and red pepper flakes and stir until ingredients begin to cook, being careful to not brown ingredients.
  • Add mussels, increase heat to high, and mix until mussels are coated in oil.
  • Add Pernod, and cover. Allow mussels to steam for 7-10 minutes, or until all shells are open.
  • Stir in parsley and bouillabaisse broth.
  • To serve: fill bowls with mussels and broth, and serve with rouille and garlic bread.

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