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
1/2 tsp crumbled saffron threads
1 cup dry white wine
8 cups fish stock or low-sodium chicken broth

1 large jarred roasted capsicum, peeled, coarsely chopped
1 cup (packed) crustless 1.5 cm cubes soft white bread
1 large egg yolk
1 large garlic clove, sliced
1/8 tsp (or more) cayenne pepper
1/2 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
1/2 tsp crushed chilli flakes
2.5 - 3 kg 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.


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).

Credits: David Tanis

Photo Credits: Gentl & Hyers

More Recipes

Similar Recipes