Bouillabaisse with Rouille and Garlic Toast

I used to love going to chinese buffets with my husband. I would get to eat all of my favorites, and eat as much of it as I wanted. But I only ever ate my favorites like lo mein, sweet and sour chicken and stir fry. My husband, however, ate some of everything. Including mussels which at the time I could never imagine eating.

One day while we were at the chinese buffet, he made me try one. Once I got over my child-like fear of new things, I realized that mussels were actually really good! They are chewy in pleasant way with a wonderful flavor from the garlic and the broth.

Making` it at home turned out to be inexpensive, fast, and easy! Which was super convenient since we didn’t have to go out to eat for a chinese date night anymore! I love enjoying bouillabaisse with rouille and garlic toast from the comfort of my own home.

The health benefits to this dish are actually really good! Fish broth isn’t one of those things that typical people go around drinking to be healthy, but it should be! It contributes a mix of fats vitamins minerals, and amino acids making it excellent brain food. Fish broth helps to improve memory, and your overall brain function.

There is also lots of garlic in this dish which helps your body with a number of things. From immune support, to bone health, to detoxing, garlic is a pretty awesome ingredient. It is also very high in nutrients, while staying low in calories.

 

To make the 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, tomato puree, garlic, thyme, bay, saffron,and 1 tsp. salt. Cook, stirring often, for 5 minutes. Add wine, and cook until reduced by half, about 2 minutes.

Add stock. Bring to a boil, reduce heat, and gently simmer for 15 minutes (or longer). Season broth to taste with salt and pepper. Remove from heat; discard thyme sprigs and bay leaves.

Broth can be made 1 day ahead. Let cool slightly, and chill, uncovered, until cold. Cover, and keep chilled.

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.

 

Cut the french bread like a hotdog but,but cutting all the way through. Then, cut it into Serving size chunks (about 2 inch pieces).  In a small bowl, mix the butter, garlic, parmesan cheese, and parsley together. Spread it on your chunks of bread, and bake at 350 degrees F for 10 minutes, then(optionally) put it under the broiler for 2-3 minutes keeping a close eye on it. (DON’T LET IT BURN!)

Blend all of the rouille ingredients in a blender until smooth. Continue to blend 4-5 minutes.

Ladle mussels and broth into bowls. Serve with rouille and garlic toast (rouille can be added to broth and spread on toast).

Bouillabaisse with Rouille and Garlic Toast

Bouillabaisse Broth

• 2 Tbsp. olive oil
• 2 medium onions, finely chopped
• 1 tsp. kosher salt plus more for seasoning
• Freshly ground black pepper
• 2 leeks, white and pale-green parts only, finely sliced (about 2 cups)
• 3 Tbs. tomato  puree
• 12 sprigs thyme, tied in a bundle
• 6 garlic cloves, sliced
• 2 bay leaves
• ½ tsp. 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) crustless ½” cubes soft white bread
• 1 large egg yolk
• 1 large garlic clove, sliced
• ⅛ tsp. (or more) cayenne pepper
• ½ cup olive oil
• 1 Tbsp. (or more) fresh lemon juice
• Kosher salt and freshly ground black pepper

Garlic Toast

• 1 ( 16 oz.) loaf bread of choice (french bread,baguette,sandwich bread,etc)
• ½ cup softened butter
• ¼ cup parmesan cheese, finely grated
• 2 large cloves of garlic, minced
• parsley

Assembly

• 2 Tbsp. olive oil
• 2 garlic cloves, minced
• ½ tsp. crushed red pepper flakes
• 6 lb. mussels, scrubbed, debearded
• 1 Tbsp. Pernod or other anise-flavored liqueur
• 3 Tbsp. coarsely chopped flat-leaf parsley

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.
• Do Ahead: Broth can be made 1 day ahead. Let cool slightly; chill, uncovered, until cold. Cover; keep chilled.

Garlic Toast

• Cut the french bread like a hotdog but,but cutting all the way through. Then, cut it into Serving size chunks (about 2 inch pieces).
• In a small bowl, mix the butter, garlic, parmesan cheese, and parsley together. Spread it on your chunks of bread, and bake at 350 degrees F for 10 minutes, then(optionally) put it under the broiler for 2-3 minutes keeping a close eye on it. (DON’T LET IT BURN!)

Assembly

• If chilled, rewarm bouillabaisse broth; cover and set aside.
• Blend all of the rouille ingredients in a blender until smooth. Continue to blend 4-5 minutes.
• 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).

Recipe Notes

• To make things a little easier, you could buy pre-cooked mussels in garlic butter. Then just omit the mussel cooking part and add the mussels to the broth.

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