Name: Bouillabaisse with Rouille and Garlic Toasts
Yield: 8 Servings
Ingredients: 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 or low-sodium chicken broth; 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; 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

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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.

Recipe notes