Personal

Car Stuff

Extras

Bouillabaisse with Rouille and Garlic Toasts

This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.
From: bonappetit.com SERVES 8

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)
1 large red tomato, peeled, seeded, diced (about 1 cup)
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 (see below) 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
1/8 tsp. (or more) cayenne pepper
½ cup olive oil
1 Tbsp. (or more) fresh lemon juice
Kosher salt and freshly ground black pepper
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
Garlic toast

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.

Assembly

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. 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).

Easy Fish Stock

For the best fish stock, make your own, even if you can't exactly match the proportions suggested below. The main idea is to make a light, flavorful broth. Use the bones of white-fleshed fish—most fishmongers will give you bones for free. Makes about 8 1/2 cups

2 pounds meaty halibut, cod, or sea bass bones, or a fish head, split
1 large onion, thinly sliced
1 large leek, white and pale-green parts only, thinly sliced
1 bay leaf
1 sprig flat-leaf parsley
1 sprig thyme
3 whole peppercorns
special equipment
Cheesecloth

Rinse fish bones well with cold water. Place bones in a large pot; add remaining ingredients and 10 cups cold water. Bring almost to a boil over high heat (do not let it come to a boil). Reduce heat to low and cook at a bare simmer, skimming any foam that rises to surface, until flavors meld, 20–30 minutes. Strain stock through a fine-mesh sieve lined with cheesecloth into an 8-cup measuring cup or another pot; discard solids. Stock tastes best when freshly made.

DO AHEAD: Stock can be made 2 months ahead. Let cool, then chill, uncovered, until cold. Transfer to an airtight container, cover, and freeze.