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Bouillabaisse with Rouille and Garlic Toasts


Bouillabaisse with Rouille and Garlic Toasts Recipe

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 (click for recipe) or low-sodium chicken broth
  • 1 large jarred roasted red bell pepper, peeled, coarsely chopped
  • 1 cup (packed) crustless 1/2-inch cubes soft white bread
  • 1 large egg yolk
  • 1 large garlic clove, sliced
  • 1/8 teaspoon (or more) cayenne pepper
  • 1/2 tablespoons olive oil
  • 1 tablespoon (or more) fresh lemon juice
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 6 pounds mussels, scrubbed, debearded
  • 1 tablespoon Pernod or other anise-flavored liqueur
  • 3 tablespoons coarsely chopped flat-leaf parsley
  • Garlic toast
Directions:
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