Bouillabaisse

By Saveur
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Ingredients

1 24" baguette, cut into 1/2"-thick slices

7 cloves garlic, peeled; 2 left whole, 5 crushed

1/2 cup extra-virgin olive oil

2 medium yellow onions, peeled and sliced

3 sprigs fresh parsley

3 sprigs fresh thyme

1 bay leaf

1/4 cup fennel tops or coarsely chopped fennel bulbs

2 lbs. new potatoes, peeled and sliced

1 1/2 lbs. tomatoes, peeled, seeded, and chopped (or left

whole if small)

5–6 lbs. cleaned assorted fish, whole if small (rascasse,

congre, baudroie, saint-pierre, galinette, chaponÂ?or

red snapper, sea bass, tilefish, grouper, striped bass,

monkfish, halibut, cuttlefish, squid)

16 favouilles (small Mediterranean crabs), optional

16 mussels, scrubbed and debearded

2 1/2 quarts Fish Stock , warm

1 tsp. crumbled saffron threads

1/2 cup Pernod

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